Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Line a 2- or 3-cup glass bowl with plastic wrap, allowing 3 inches to hang over sides.
Spread half of cheese mixture into bowl; top evenly with 1/2 to 3/4 cup Garden Pesto. Top with remaining half of cheese mixture. Cover and chill 8 hours.
Invert chilled torta onto a serving platter; remove plastic wrap. Garnish, if desired. Serve with baguette slices.