Sun-Dried Tomato and Pesto Torta

Finely chop garlic in processor. Add basil, ¼ cup pine nuts, oil and lemon juice. Process until well blended. Add ⅓ cup cream cheese and ¼ 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 ⅓ 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 ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then ½ cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ 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