Sun-dried Tomato/Pesto Torta Recipe

1 lb. Feta cheese
1/2 lb. Butter
2 ea. Shallots
1/2 C Coarsely chopped pecans
1 C Pesto
8 oz Cream cheese
3 Garlic cloves
4 Tbs Dry vermouth
1 C Pine nuts
8 oz Sun-dried tomatoes, chopped
To taste: Fresh ground black pepper

Combine butter, cheeses, garlic, shallots and vermouth in a food processor with a metal blade and process until smooth. Season with black pepper and hot sauce to taste.

Oil a 4 to 5 cup straight-sided mold bowl, or pate tureen; line with plastic wrap.

Layer in all ingrdients in any order you wish. (ecipe creator likes to start with some of the pine nuts, then add part of the sun-dried tomatoes, then some pestoand part of the cream cheese mixture, then repeat until the mold is full.

Fold the plastic wrap over the top and press gently to compact the layers. Refrigerate until firm, at least one hour. Invert onto a serving platter and serve with chips of your choice.