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Hydrated sun-dried tomatoes
Basil Pesto (you can buy it already prepared)
Olive Tapenade or Sun-dried tomato pesto
Boursin Cheese (16 oz.) or you can use cream cheese
Toasted walnuts or toasted pecans, or toasted almonds
Fresh basil leaves
small cake pans or any type of mold

If you are using cream cheese let it sit at room temperature
until it is soft enough to spread. Mix 2t. garlic salt and 2
tablespoons chopped chives in the cream cheese with an
electric mixer.

Line your small pan or mold with Saran Wrap allowing it to
come up over the sides 2" or more.

Begin by layering your sundried tomatoes on the bottom of
the pan, then the fresh basil leaves. Next sprinkle the
toasted nuts of your choice.

Place cream cheese or boursin cheese on next. Working with a
piece of Saran Wrap (to keep the cheese from sticking) mash
the cheese in completely covering the nuts. Next put about 2
T. basil pesto on the cheese. Cover that layer again with
the cream cheese mixture. Put 2 T. olive tapenade on the
next layer. Cover that layer with cream cheese. Next pull
the Saran Wrap up over the torte and cover tightly. Place in
fridge. Allow to chill for at least 2 hours and up to 2
days. Unmold onto cheese board and surround with garlic
toasts or crackers.

Use all different shapes and sizes of pans to create a large
platter of cheese tortes.  

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