Tomato Cheese Torte

Ingredients:

• 1/2 cup dried tomatoes in oil, drained and chopped
• 1 1/2 cups freshly grated parmesan cheese, divided
• 1 (8oz) package cream cheese, softened
• 4oz goat cheese, crumbled
• 1/4 cup butter or margarine, softened
• 2 to 3 garlic cloves, minced
• 1/4 cup minced fresh parsley
• 1 tablespoon minced fresh basil
• 1/2 teaspoon freshly ground pepper

Instructions:

Line a 3 or 4-cup glass measuring cup with plastic wrap, allowing 5 to 6 inches to hang over the edges, then coat the wrap with cooking spray. Sprinkle the chopped tomato into the mold. Beat 1 cup of parmesan cheese, cream cheese, goat cheese, butter and garlic with an electric mixer until smooth. Reserve 1 cup of the mixture and spread the remaining mixture over the tomato. Beat the reserved 1 cup of mixture along with 1/2 cup of parmesan cheese, parsley, basil and pepper until smooth, then spread over the cheese mixture in the mold. Fold the plastic wrap over the torte and chill for up to 8 hours. Unmold and serve with crackers.