Pesto Torte

Ingredients for the Pesto:

1 garlic clove

1 1/2 cups (packed) fresh basil leaves

1/2 cups pine nuts (about 2 1/2 ounces)

1/2 cup freshly grated parmesan cheese

1/3 cup olive oil

Salt and pepper, to taste

Ingredients for the cheese layer:

1 1/2 8 ounce packages of cream cheese, room temperature

3/4 cups ricotta cheese, room temperature

3/4 cups (1 1/2 sticks) butter, room temperature

5 tablespoons of pine nuts

Prepare the pesto:

Drop garlic through the feed tube of a food processor and process until minced. Add basil, pine nuts and cheese; process until minced. Gradually add oil and process to a coarse puree. Season to taste with salt and pepper.

Prepare the cheese:

Blend cream cheese, ricotta cheese and butter in a food processor until smooth.

Making the torte:

Line a deep 6 cup bowl with plastic wrap. Sprinkle 1 tablespoon of pine nuts in the bottom of the bowl. Spoon 1/3 of the cheese mixture into the bowl; smooth the top. Spread half of the pesto over the cheese (save remaining pesto for another use). Sprinkle with 2 tablespoons of pine nuts. Spoon half of the remaining cheese mixture over the pine nuts; smooth the top. Sprinkle with 2 tablespoons of pine nuts. Spoon remaining cheese mixture over pine nuts; smooth top. Cover top with plastic wrap and refrigerate until firm, about 4 hours. This can be made 1 day ahead. Keep refrigerated. 

To serve:

Uncover torte and unfold on to a saving plate. Bring to room temperature. Serve with bread and crackers.