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.