Preparation:
1. Place cream cheese, parmesan cheese and garlic in food processor. Cover
and
process until blended. Divide into thirds (about 1 cup each)
2. Line 5-cup mold or loaf pan 8 1/2x4 1/2x2 1/2 inches, with plastic wrap.
Spoon one-third of the cheese mixture in bottom of mold; smooth top with
spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese
mixture over the pesto layer, smooth top with spatula. spoon tomatoes evenly
over second cheese layer. Spoon remaining cheese mixture over tomatoes.
Strike
filled mold on counter to pack down. Cover and refrigerate 1 to 2 days.
3. When ready to serve, invert mold onto serving platter. Remove plastic
wrap.
Serve torte with baguette slices. |