Torta Di Formaggio

Directions

1. 1
   Cream cheese and butter in a mixer until smooth.
2. 2
   Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.
3. 3
   Place in freezer until firm.
4. 4
   Cover with a thin layer of tomatoes,then cheese, chill again.
5. 5
   Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.
6. 6
   Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.
7. 7
   Yield is approximate.