Festive Torta Spread

Add salt, garlic, oregano, and hot sauce(1/4 tsp cayenne works too) to the softened cream cheese and mix very well. **

Take a small (4 cup) ramekin or round casserole and line it with plastic wrap, leaving generous overhanging edges.

Layer 1/3 of the cream cheese mixture, then the pesto, another 1/3 of the cream cheese mixture, then the sun dried tomatoes (I use my oven roasted tomatoes), top with the remaining 1/3 cream cheese.

Cover with the plastic wrap, overhanging edges and press down very gently.

Refrigerate at least 12– 24 hours. Can be made 3-4 days ahead of time.

Un-mold onto serving plate. Decorate the top as desired—a fresh basil leaf, some reserved chopped tomatoes, roasted pine nuts or a sprinkle of paprika.

Serve with crackers or crostini.

**for a quick substitute, use an herbed cheese like Allouette—3 tubs.