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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 275°F (140°C) 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
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