I've done my usual tweaking, tinkering and commenting. If you don't particularly like sun-dried tomatoes or want to make something simpler, you can just make the plain and the pesto layers. I don't have my own picture of this as yet, and any pictures online aren't showing the correct layering.
PROCESS dried tomatoes in a food processor until chopped. Add 4 oz. (1/2 package cream cheese and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean,
RUN a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. with rosemary, dried tomatoes, and basil leaves. Serve with crackers or baguette slices.
*These need to be well drained if they're packed in oil. I usually put them in a strainer over a bowl and let drain for awhile, then spread them out on paper towels to get out as much oil as possible. You can save the drained oil for other uses, but you don't want your tomato/cream cheese layer to be runny. If you can find dry-packed tomatoes, so much the better, as you can skip this step. OR, if you don't care about having any kind of texture in this layer and don't want to bother with finding and paying for the dried tomatoes, you can just use tomato paste, which, if you think about it, is just pureed dried tomatoes. Use one 3-oz. can tomato paste, then taste.