Kitchen Table: Torta Pesto Recipe à la Ellen

| December/January 1996

Serves 6 to 8

This torta pesto recipe will help you recall those long, warm summer days.

• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 tablespoons butter, softened
• 1 or 2 cloves garlic, pressed or minced
• 1/2 cup finely chopped dried tomatoes in oil, drained
• 1/2 cup basil pesto

1. In a medium bowl, beat the cream cheese. Add the sour cream, butter, and garlic and beat again.

2. In a clear oval dish about 4 1/2 by 8 inches, layer the tomatoes, one-half the cheese mixture, the pesto and finally the remaining cheese mixture. Cover the dish with plastic wrap and refrigerate at least 24 hours. Let it warm ­slightly before serving. Serve with plain crackers.

— Ellen Scannell, Ashland, Oregon

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