Sun-Dried Tomato and Pesto Torta

Finely chop garlic in processor.

Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended.

Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended.

Transfer pesto to medium bowl.

Coarsely chop tomatoes in processor.

Add tomato paste and process until mixture is almost smooth.

Add 1/3 cup cream cheese and blend well.

Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.

Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides.

Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)

Invert torta onto platter. Peel off plastic.

Garnish with basil sprigs and toasted pine nuts.

Serve with baguette slices.