THE BRICK

Steps:

• 1) finely chop garlic in food processor. Add basil, 1/4 cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup parmesan cheese. Using on/off turns, process until well blended. Transfer pesto to medium bowl. 2) coarsely chop tomatoes in food processor. Add tomato pas ate and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. 3) using electric mixer, beat remaining cream cheese, butter, vermouth, and feta in a large bowl until fluffy. Season with salt and pepper. 4) spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides, spread 3/4 cup white mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup white mixture, then half the pesto. Repeat layering with 1/2 cup white mixture, remaining tomato mixture, 1/2 cup white mixture, and remaining pesto. Top with remaining white mixture. Cover and chill overnight (can be made three days ahead. Keep refrigerated). 5) invert brick onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette or crackers.