Categories: Appetizers, Vegetarian, Herbs 
      Yield: 1 servings 
  
    1/2 lb Cream cheese; softened 
      4 tb Butter; softened 
    3/4 c  Basil pesto 
    1/2 lb Provolone, thinly sliced 
    1/4 c  Toasted pine nuts 
      1    Red bell pepper; roasted, 
           -- peeled, seeded, and 
           -- cut into 3" x 3/8" strips 
      1 sm Jar sun-dried tomatoes 
           -- (packed in olive oil) 
           Fresh basil for garnish 
  
  Mix cream cheese and butter with a fork; add pesto and mix well. 
   
  Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several 
  inches of overhang on each side.  Make a thin layer of provolone slices on 
  the bottom and partially up the sides.  Spread 1/3 of the pesto mixture 
  over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell 
  pepper strips, and about 1 tablespoon toasted pine nuts over the pesto. 
  Repeat layers until all ingredients are used (reserving some of the pine 
  nuts to sprinkle on top), pressing down well between layers.  Chill 
  overnight or for several days.  Serve at room temperature on a platter 
  wreathed with fresh basil sprigs.  Additional toasted pine nuts, sun-dried 
  tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs 
  may be used as garnish. 
   
  NOTE: Torta may be presented inverted or not.  Keeps several weeks 
  refrigerated.  Although best served at room temperature, it slices best 
  chilled.  I like to serve it on a platter adorned with grape leaves and 
  small clusters of red and white grapes. 
   
  VARIATIONS: =========== Use lemon pesto; substitute slivered toasted 
  almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon 
  lemon zest to the cream cheese mixture. 
   
  Use purple pesto; omit the red pepper if desired and increase the sun-dried 
  tomatoes. 
   
  Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers 
  if desired, and use pecans instead of pine nuts. 
   
  Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen 
  Mintzias