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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.

Cheese Basil Torta
​This is a great way to use up end of the season basil. Don't forget to harvest all your basil before the first frost.​
8 ounces  cream cheese, softened

4 tablespoons butter, softened

¾ cup basil pesto

1/2 pound provolone cheese, thinly sliced

1/4 cup toasted pine nuts

1 whole red bell pepper (roasted & peeled), seeded & cut into 3" by 3/8" strips

1 small jar sun-dried tomatoes

Fresh basil for garnish