1/2 lb. low cal cream cheese, softened
4 tbsp. butter, softened
3/4 c. basil pesto (see recipe below)
1/2 lb. provolone, thinly sliced
1/4 c. toasted pine nuts
1 red bell pepper, roasted, peeled, seeded and cut into 3 x 3/8 inch strips (see recipe below)
1 sm. jar sun dried tomatoes
Fresh basil for garnish

Mix cream cheese and butter with 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 to 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.