Tomato Nut Torte

• 9-inch piece cheesecloth
• 1 (8-oz.) package 1/3-less fat cream cheese (Neufchatel), softened
• 1 cup park skim ricotta cheese
• 3 tablespoons pesto
• 2 tablespoons chopped fresh basil
• 1/4 cup chopped sun-dried tomatoes (preferably smoked)
• 3/4 cup Blue Diamond Roasted Salted Almonds, chopped
• Blue Diamond Almond Nut Thins

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.