Title: Basil cheese torta with red bell pepper strips and pine n
 Categories: Appetizers, Vegetarian
      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: = = =3D=3D=3D=3D=3D=3D=3D=3D=3D 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