Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cream cheese and unsalted butter -- (1/2 lb)
                        -- at room temperature
  1                cup  freshly grated parmesan cheese -- (5 oz.)
     1/2           cup  dried tomatoes packed in oil -- drained
                        -- (reserve oil)
  2        tablespoons  oil from dried tomatoes
  2               cups  fresh basil leaves -- (about) lightly
                        -- packed

Preparation:

With an electric mixer or food processor, beat cream cheese, butter and Parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips; set aside. Whirl remaining tomatoes, oil and about 1/2 cup of the cheese mixture until tomatoes are very smoothly pureed; scrape puree back into bowl with cheese mixture and beat to blend. Cover bowl and chill for about 20 minutes, or until firm enough to shape. Mound cheese on a platter. If made ahead, cover with and inverted bowl (don't let it touch the cheese) and chill up to 3 days; serve at room temperature. Arrange reserved tomato strips and basil leaves around torta. Sunset suggests spreading cheese on toast (they recommend toasted pita bread triangles) and topping with a basil leaf and a tomato strip. Makes 8 to 10 appetizer serving

Nutritional Information:

1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium