DRIED TOMATO TORTA

1 cup cream cheese at room temperature
1 cup unsalted butter at room temperature
1 cup parmesan cheese freshly grated
1/2 cup sun-dried tomatoes, oil-packed, drained (reserve oil)
2 tablespoon oil from dried tomatoes
2 cup fresh basil leaves lightly packed

With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended.

Cut 4 tomatoes into thin strips; set aside. Whirl remaining tomatoes, oil and about 1/2 cup of the cheese mixture until tomatoes arevery smoothly pureed; scrape puree back into bowl with cheese mixture and beat to blend.

Cover bowl and chill for about 20 minutes, or until firm enough to shape. Mound cheese on a platter. If made ahead, cover with and inverted bowl (don't let it touch the cheese) and chill up to 3 days; serve at room temperature.

Arrange reserved tomato strips and basil leaves around torta. Sunset suggests spreading cheese on toast (they recommend toasted pita bread triangles) and topping with a basil leaf and a tomato strip.

Makes 8 to 10 appetizer servings.
Source: Sunset Magazine