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sun dried tomato and pesto torta/terrine/pate

* adapted from bon appétit - december, 1999

ingredients:

4 cloves of garlic
1 1/2 cups (packed) fresh basil leaves
1/4 cup pecans
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
1/2 cup chevre, room temperature
1/4 cup butter, room temperature
salt and pepper, to taste
finely crushed red chili flakes, to taste
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

instructions

1. Finely chop garlic in processor. Add basil, 1/4 cup pecans, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer to a bowl.

2. Coarsely chop sun dried tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.

3. Using electric mixer, beat 2 cups cream cheese, butter and chevre in large bowl until fluffy. Season with salt, pepper and red chili flakes (as much or as little as you like -- I added 1/4 teaspoon).

4. Spray 6-cup soufflé dish with nonstick spray. Cut parchment paper to fit the bottom and sides (one circle for the bottom and a rectangle to line the side). Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish - I found it easiest to use a pastry bag and then freeze for a few minutes and smooth with a warmed palette knife - repeat this step with each layer). Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated or will freeze for up to a week.)

5. Invert onto platter. Peel off plastic. Bring to room temperature if frozen or chilled. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

Changes, hints, tips and thoughts for this recipe:

• I made a small sized one first but this recipe is for the full-sized one...just cut the recipe down if you want to make it smaller.

• I added chevre instead of the original 3/4 cup of butter and the taste was magnificent -- very decadent without tasting of butter at all.

• Definitely use a pastry bag/icing bag for each layer -- it's much easier than trying to keep everything even and neat...trust me!

• Next time I might add some of my homemade sun dried tomato pesto to the tomato layer...just for that extra kick of garlic and and flavour!