Sun Dried Tomato and Pesto Torta
Ingredients
- 4 garlic cloves
- 1 1/2 cups (packed) fresh basil leaves
- 1/4 cup pine nuts
- 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
- 3/4 cup butter, room temperature
- Nonstick vegetable oil spray
- Fresh basil sprigs
- Toasted pine nuts
- Baguette slices, toasted
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