Tuscan Torte - Easy Hors D'oeuvres

It seems as if I always have a brick or 2 of cream cheese in the fridge. It is versatile for so many recipes. One of my favorites is one that is easy and very good. You can decorate it up a little for the season or leave it plain. In our house, we call it Tuscan Torte. I usually serve it with table water crackers to preserve the integrity of the wonderful flavors. Try this out on your guests...you will be glad you did!

Tuscan Torte

1 8-oz brick cream cheese, softened

Pesto (I use Buitoni which is the best tasting or make my own if I have basil in the garden)

Sun dried tomatoes, packed in oil, cut into strips or processed in a mini chopper

Crumbled Feta cheese

Line a small crock with saran so that it hangs over. Take one half of the cream cheese and pat into the bottom of the crock. Spread a thin layer of pesto over the cream cheese. Layer the sun dried tomato over thecream cheese. Sprinkle with feta cheese. Pat the remaining half of the cream cheese on top. Cover with the saran wrap and put o bowl on top of the torte so meld the flavors. Best if made the day before. Unwrap the torte and place a plate over the crock. Unmold and remove saran wrap. Garnish with fresh basil or strips of roasted red pepper. Serve withTable Water crackers

If I make this at Christmas time, I take roasted red peppers and cut into petals to make a poinsettia. You can us a couple of capers for the inside of the flower. In the summer, I just garnish with fresh basil.