8 ounces cream cheese at room temperature

1 small garlic clove, peeled

1/4 C. fresh basil, loosely packed

Parmesan cheese

Crostini for serving

4 ounces blue cheese at room temperature

3/4 C. Italian parsley; fresh, loosely packed

1/4 C. sun-dried tomatoes, drained

1/4 C. walnuts, finely chopped

1/4 C. olive oil

Crostini:

1 French bread baguette

2 T. herbes de provence (or your — choice of herb blend

1/4 C. olive oil

1 T. garlic, minced

In mixing bowl combine cream cheese and blue cheese and allow to come to room temperature. Mix until thoroughly blended and set aside. Drop one small clove garlic into the dry bowl of an electric food processor with the motor running. Instant minced garlic. You may of course, mince the garlic and chop the remaining ingredients by hand. Combine parsley, basil and sun-dried tomatoes in the bowl of the processor with the garlic; process until smooth, then with the motor running pour in the olive oil. Transfer the mixture to a small bowl. Stir in the Parmesan and walnuts. Line a 5-1/2 x 2-1/2 inch loaf pan (or small round casserole) with plastic wrap, leaving extra wrap hanging over the sides. Divide the cheese mixture into three equal portions. Spread one-third of cheese mixture on bottom of pan; spread half of the tomato-basil mixture over cheese. Repeat the cheese layer and tomato-basil layer. Top with the remaining third of cheese. Cover with plastic wrap and refrigerate for 24 hours (or freeze). To serve, allow the torta to come to room temperature for 30 minutes (2 hours if frozen). Invert onto a platter, provide a spreader and serve with crostini. To make crostini: Preheat oven to 350°. Cut French bread into thin slices and place on a cookie sheet. In small bowl, combine olive oil, herbs and garlic. Spread or brush each slice lightly with the herb-garlic mixture and bake for 5 to 7 minutes until golden.