Recipe

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• 1 8- oz brick cream cheese, softened
• pesto (i use buitoni which is the best tasting unless i am using freshly made)
• sun dried tomatoes , packed in oil , cut into strips
• crumbled feta cheese

• 1 Line a French White Corning crock with saran so that it hangs over.
• 2 Take one half of the cream cheese and pat into the bottom of the crock.
• 3 Spread a thin layer of pesto over the cream cheese.
• 4 Lay the sun dried tomato strips over the pasta.
• 5 Sprinkle with feta cheese.
• 6 Pat the remaining half of the cream cheese on top.
• 7 Cover with the saran wrap and put a bowl on top of the torte to meld the flavors. Best if made the day before.
• 8 Unwrap the torte and place a plate over the crock.
• 9 Unmold and remove saran wrap. Garnish with fresh basil or strips of roasted red pepper.
• 10 Serve with Table Water crackers.