BASIL CHEESE TORTA WITH
RED PEPPER STRIPS AND PINE NUTS

1 (8 oz) pkg cream cheese, softened
4 tablespoons butter, softened
3/4 cup basil pesto
1/2 pound provolone cheese, thinly sliced
1/4 cup toasted pine nuts
1 red bell pepper
1 small jar sun-dried tomatoes packed in oil
fresh basil (for garnish)

Roast the red bell pepper; peel, seed and cut into strips approximately 3x3/8-inches.

Mix cream cheese and butter with a fork; add pesto and mix well.

Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side. Make a thin layer of provolone slices on the bottom and partially up the sides. Spread 1/3 of the pesto mixture over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto. Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers. Chill overnight or for several days.

Serve at room temperature on a platter wreathed with fresh basil sprigs. Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish.

NOTE:
Torta may be presented inverted or not. Keeps several weeks refrigerated. Although best served at room temperature, it slices best chilled. I like to serve it on a platter adorn with grape leaves and small clusters of red and white grapes.

VARIATIONS:
- Use lemon pesto; substitute slivered toasted almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon lemon zest to the cream cheese mixture.

- Use purple pesto; omit the red pepper if desired and increase the sun-dried tomatoes.

- Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers if desired, and use pecans instead of pine nuts.

Source: The Herb Garden Cookbook by Lucinda Hutson, Melody Brayton, and Cooke Photographics