Instructions: Beat cream cheese with garlic, herbs, lemon juice and hot pepper sauce.

Finely chop 3/4 cup almonds; mix into cheese mixture. Remove 1/2 cup cheese mixture into a small bowl; beat in pesto sauce. Remove another 1/2 cup cheese mixture to a small bowl; beat in tomato paste. Line a 4-cup fluted mold or mixing bowl with cheesecloth, or spray generously with nonstick vegetable coating. Pat 1 cup white cheese mixture evenly into bottom of mold. Pat pesto-cheese mixture in even layer on top of white layer; pat 1/2 cup white cheese over pesto layer. Pat chopped salami over white layer. Pat tomato-cheese mixture in even layer on top of salami. Pat remaining white cheese into mold to form bottom layer. Chill thoroughly. Unmold torte onto serving platter. Decorate top with remaining 1/4 cup almonds. Spread on crackers to serve.

Servings: 20

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.