Sun Dried Tomato Pesto Torte

Line large mixing bowl, charlotte mold, springform pan or any other attractively shaped 2-quart container with 1 smooth sheet plastic wrap, with 3- to 4-inch overhang on both sides. Since the torte retains form of whatever it is made in, you can be very creative with your final presentation by choosing an unusual mold.

For Tomato Layer: Put drained tomatoes in food processor fitted with metal blade; pulse to chop. Add tomato paste and 2 tablespoons cream cheese. Process until almost smooth. Add remaining cream cheese; process until well-combined. Some tomato bits will remain in small pieces. Set aside.

For Pesto Layer: Rinse basil and remove stems and any discolored leaves. Dry leaves thoroughly.

Put pine nuts, garlic, lemon juice, olive oil and basil leaves in food processor fitted with metal blade. Pulse to puree basil and nuts. Add Parmesan, cream cheese, salt and white pepper; pulse to combine. Set aside.

For Cream Cheese Layer: Place cream cheese and butter in mixing bowl of electric mixer. Mix on low speed. When butter has been completely incorporated into cream cheese, mix in salt and pepper.

To Assemble: Spoon one-half cup tomato mixture in bottom of prepared container. Tap container gently on the counter to spread.

Place basil pesto mixture in pastry bag fitting with large, plain tip. Gently pipe solid layer in tight spiral moving from center out until you have made a layer about one-half-inch thick.

Repeat this process next with cream cheese mixture. Tap container gently on counter as you fill, to eliminate air pockets between the layers. Alternate red, green, white; red, green, white until bowl is filled.

Smooth top layer with spatula and fold over plastic wrap to cover. Cover with another sheet of plastic wrap. Refrigerate at least 24 hours or as long as 1 week.

Select serving platter large enough to hold the torte with at least 6-inch border; this is the space for crackers or bread. Remove plastic wrap on top. Grab corners of plastic wrap underneath torte and use as handles to gently tug torte loose from pan.

When torte is loosened, invert your serving platter on container and then turn platter and container right side up. Lift off container and gently peel plastic wrap off.