SUN-DRIED TOMATO AND PESTO TORTA

"A replica of the torta sold at Trader Joe's."

GREEN LAYER:
1 (8-ounce) container prepared pesto
2 packages (8-ounces each) cream cheese, softened
2 tablespoons lemon juice
Garlic pepper to taste
1/2 cup fresh basil leaves
RED LAYER:
1 cup rehydrated sun-dried tomatoes, drained (to rehydrate tomatoes, cover with water and plastic wrap and microwave on high power 1 to 2 minutes until water boils; let stand 10 minutes or until very soft, then discard liquid)
2 packages (8-ounces each) cream cheese, softened
1/2 cup roasted red peppers (from a jar), rinsed and well-drained
1/2 cup fresh basil leaves
Seasoned salt and garlic pepper to taste
WHITE LAYER:
1 (8-ounce) package cream cheese, softened
2 tablespoons butter
2 tablespoons lemon juice
1/4 to 1/2 teaspoon garlic pepper

TO MAKE GREEN LAYER:
In a food processor fitted with a metal blade, process all green layer ingredients together until well-blended. Carefully spread evenly in a 7 1/2- or 8-inch springform pan lined with plastic wrap, or in a 9-inch glass pie plate. Refrigerate while preparing red layer.

TO MAKE RED LAYER:
In a food processor combine tomatoes and cream cheese until as smooth as possible. Add red peppers and process until smooth. Add basil,seasoned salt and garlic pepper, then process until basil is finely chopped. Carefully spread over green layer. Refrigerate.

TO MAKE WHITE LAYER:
In a food processor combine cream cheese, butter, lemon juice and garlic pepper and process until smooth. Spread over red layer. Refrigerate 6 hours or overnight.

TO SERVE:
Turn torta out of springform onto a serving plate (removing plastic wrap), leaving white layer on top. If using a pie plate, there's no need to turn it out. Garnish with fresh basil leaves, cut-up red pepper pieces and toasted pine nuts. Serve with crackers and fresh cut vegetables, if desired.

Makes 20 to 25 servings
Adapted from source: LA Daily News, May 14, 2007