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   Ingredients :
16 oz (500 g) cream cheese
4 tablespoons butter
3 tablespoon heavy cream

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

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

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.

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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