• Let 2 sticks of butter, 8 ounces feta and 8 ounces cream cheese come to room temperature. Toast ½ cup whole walnuts, and ¼ cup whole pine nuts in a skillet over medium heat, stirring constantly until nuts are lightly toasted. Remove from heat and set aside to cool.

Note:

• I like to toast the nuts whole and chop them after to help prevent small pieces from burning.
• In the bowl of a food processor or mixer, thoroughly cream together butter, feta and cream cheese. Add the finely minced garlic, ¼ cup fresh basil and mix continue to mix until well incorporated.
• Chop the walnuts and pine nuts until desired consistency is reached. I like them finely chopped. Cover the bottom of a 6-inch spring form pan (or similar shaped 4-cup sized dish) with half of the nuts.
• Spoon half the cheese mixture over the nuts, spreading to edges of the pan.
• Combine ⅔ cup sun-dried tomatoes and 1 Tablespoon Parmesan Cheese and sprinkle evenly over the cheese mixture.
• Layer with remaining cheese mixture and sprinkle remaining nuts on top.
• Cover and refrigerate for at least 2 hours. Then at least 2 hours before serving, remove from refrigerator and run a knife around the side of the torte and remove the sides of the spring form pan or invert dish onto serving plate.
• Allow torte to warm to room temperature before serving.
• Garnish with sprigs of fresh basil if desired. Serve with crackers, bagels, baguette slices, pear slices, celery sticks or bell pepper slices.

Cook's Note:

• Recipe can be halved and assembled in a 4-5 inch diameter spring form pan or similar shaped 2-cup dish.