Pesto Torte With Crustini

• Two pkg. (8 oz each) cream cheese (room temperature)
• Two cubes butter (unsalted)
• 7 oz pesto sauce (Di Giorno brand is good)
• Sundried tomato
• Parmesan cheese (shredded)
• Fresh basil (chopped)
• Pine nuts (optional)

Blend cream cheese and butter thoroughly. Put plastic wrap into a mold or small bowl. Layer cream cheese mixture then pesto sauce. Repeat layers. Cover with plastic wrap and refrigerate overnight. Before serving, turn out on platter and top with sundried tomatoes, basil, parmesan cheese, and pine nuts. Serve with crustini.

CRUSTINI:

• Bread (baguette--sliced very thin)

• Olive oil

Lightly brush tops of thin baguette slices with olive oil. Bake in preheated 325° oven for 10-15 minutes.