"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 (8 oz) pkg cream cheese softened 2 small cans contandina pesto sun dried tomatoes steamed or boiled
Place saran wrap on the bottom of a quiche pan. Smooth 1 layer of cream cheese, next layer pesto, next layer tomatoes. Top layer cream cheese. Make sure that bottom layer of cream cheese goes up sides. Place in refrigerator 1 hour then flip onto plate and peel off saran wrap.
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