CREAM CHEESE, PESTO AND TOMATO MOLD   
  Ingredients :
    Cheese:
    16 oz (500 g) cream cheese
    4 tablespoons butter
    3 tablespoon heavy cream
    Salt
    Pepper

    Tomato Confit:
    10 italian tomatoes, peeled, seedless and cut lengthwise
    3 4 tablespoons sugar
    cup olive oil
    Salt

    Pesto:
    1 cup basil leaves
    2 garlic cloves
    cup pine nuts (nuts or pecans may be used if pine nuts are not available)
    cup grated parmesan cheese
    Olive oil
    Salt
    Pepper

  Preparation:
Cheese:
Place cheese, butter and cream in a saucepan and heat until melted and combine. Cool and reserve.

Tomato Confit:
Lightly brush olive oil on a baking sheet and arrange tomatoes, cut side down. Sprinkle sugar and drizzle olive oil over tomatoes. Bake in preheated oven 275F (140C) for 1 hour, until tomatoes are very soft. Remove from oven and chopped coarsely.

Pesto:
Blanch basil in boiling water for 1 minute, drain and dry. Place garlic, nuts, basil, salt and pepper in a processor or blender. Add olive oil, gradually, while processing until mixture resembles a thick cream. Add parmesan cheese and correct seasoning. Reserve.

Line a round or rectangular pan with plastic film.Place chopped tomato on the bottom of pan. Cover with a layer of cheese mixture. Spread a layer of pesto over cheese. Repeat layers and finish with cheese mixture.Cover and refrigerate overnight.To serve, invert onto a platter.Serve with melba toasts or crackers
 
        8 servings
       
 
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