Let butter, feta and cream cheese come to room temperature. Toast 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 garlic and 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 sun-dried tomatoes and 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.

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