Directions

Prep time: 30 minutes

Unfold cheesecloth then fold in half to make a square; press into the bottom of a 2-cup bowl. Beat cream cheese and ricotta together in a medium bowl with a mixer until light and fluffy. Spread 1/3 of the mixture into the bottom of prepared bowl, spreading all the way to the sides. Stir together pesto and basil and spread half the mixture over the surface. Top with 1/3 of the almonds and 1/2 the tomatoes. Repeat layers ending with a layer of cream cheese and chopped nuts. Bring up sides of cheesecloth to cover torte and press gently to compress all ingredients. Remove cheesecloth from surface and invert bowl onto a serving plate; peel away cheesecloth and discard.

Serve with Blue Diamond Nut Thins within 4 hours. Makes 12 appetizer servings.