Instructions: * Note: One-third cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels.

Process first 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in Lucindas Garden Pesto, blending well.

Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang over on each side. Arrange one-third of cheese slices on bottom and up sides of pan. Layer evenly with half of pesto mixture, 1/3 cup Roasted Red Pepper Salsa, 2 tablespoons pine nuts, and half of remaining cheese slices. Repeat layers, ending with cheese slices, gently pressing each layer. Fold cheese slices toward center. Cover and chill 8 hours.

Invert torta onto a serving platter. Top with 1/3 cup salsa; garnish, if desired. Serve with remaining salsa and toasted French baguette slices.

For Lucindas Garden Pesto: Process basil and garlic in a food processor until chopped. Add pine nuts and cheeses, and process until blended, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Chill up to 5 days, if desired. (Makes 1 cup)

For Roasted Red Pepper Salsa: Bake peppers on an aluminum foil-lined baking sheet at 500 degrees for 12 minutes or until peppers look blistered, turning once. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive oil; set aside.

Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop. Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and chill salsa up to 2 days, if desired. (Makes 2 cups).

This recipe yields 12 servings.

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