Instructions: In a large bowl, beat cream cheese, butter, and Parmesan cheese with an electric mixer until smoothly blended; set aside.

Cut 4 of the tomatoes into thin strips; cover and refrigerate. In a blender or food processor, whirl remaining tomatoes, 2 tablespoons of the reserved oil from the tomatoes, and 1/2 cup of the cheese mixture until pureed. Add puree to remaining cheese mixture and beat until creamy. Cover and refrigerate until firm enough to shape (about 20 minutes); then mound on a platter. If made ahead, cover and refrigerate for up to 3 days.

To server, arrange basil leaves and reserved tomato strips around torta.

Spread torta on bread; for extra flavor, top cheese with basil leaf and a tomato strip.

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