1 1/2 lbs. each cream cheese and unsalted butter (do not substitute butter), softened
Pesto filling (recipe follows)
Basil sprig
Thinly sliced French bread
Crisp raw vegetables

With an electric mixer, beat cream cheese and butter until very smoothly blended, scraping mixture from sides of bowl as needed. Prepare Pesto Filling; set aside.

Cut two 18-inch squares of cheesecloth (or an 18-inch square of unbleached muslin); moisten with water, wring dry, and lay out flat, one on top of the other. Use cloth to smoothly line a 10-cup straight-sided plain mold such as a tall brioche or charlotte pan, a loaf pan, or a clean flowerpot. Drape excess cloth over rim of mold.

With your fingers or a rubber spatula, spread an eighth of the cheese mixture in the prepared mold. Cover with a seventh of the filling, extending it evenly to sides of mold. Repeat until mold is filled, finishing with cheese. Fold ends of cloth over top and press down lightly with your hands to compact. Refrigerate until torta feels firm when pressed (1 to 1 1/2 hours), then invert onto a serving dish and gently pull off cloth. (If allowed to stand longer, cloth will act as a wick and cause filling color to bleed onto cheese). If made ahead, cover with plastic wrap and refrigerate for up to 5 days. Garnish with basil sprig and offer with bread and vegetables. Makes 20-25 servings.

PESTO FILLING:

In a blender or food processor, whirl to a paste 3 1/4 cups lightly packed fresh basil leaves, 1 1/2 cups (4 1/2 ounces) freshly grated Parmesan or Romano cheese, and 1/2 cup olive oil. Stir in 6 tablespoons (2-ounce package) pine nuts and season to taste with salt and pepper.

NOTE: Prepackaged pesto sauce may be used.