Instant Pesto Torta

My friend Jess passed this recipe along to me today. I looked it up on Food Network and it got rave reviews there as well. Enjoy!

Instant Pesto Torta (by Rachel Ray)

Vegetable spray
4 pieces sun-dried tomatoes
4 leaves fresh basil
3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)
1/4 cup sun-dried tomato tapenade(sun-dried tomato pesto works just as well)
1/4 cup prepared basil pesto (the Buitoni's brand at Kroger and Publix is what I like best)
1 baguette or whole grain baguette, pre-sliced at the bread counter (I think crackers or pita chips are just as yummy)
Handful baby carrots
Handful grape tomatoes
Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. (This is where I usually put it in the fridge for several hours or overnight, but you don't have to.

Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
Arrange carrots and tomatoes along the opposite side of the torta.