| 1 | With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended. |
| 2 | Cut 4 tomatoes into thin strips; set aside. |
| 3 | Whirl remaining tomatoes, oil and about ?cup of the cheese mixture until tomatoes arevery smoothly pureed; scrape puree back into bowl with cheese mixture and beat to blend. |
| 4 | Cover bowl and chill for about 20 minutes, or until firm enough to shape. |
| 5 | Mound cheese on a platter. |
| 6 | If made ahead, cover with and inverted bowl (don"t let it touch the cheese) and chill up to 3 days; serve at room temperature. |
| 7 | Arrange reserved tomato strips and basil leaves around torta. |
| 8 | Sunset suggests spreading cheese on toast (they recommend toasted pita bread triangles) and topping with a basil leaf and a tomato strip. |
| 9 | Makes 8 to 10 appetizer servings |
