Bring the cream cheese and butter to room temperature to make mixing easier. Cream the two together with a stand mixer or a sturdy spoon until evenly blended. Put into the refrigerator to firm up a bit.

Line a small ramekin with plastic wrap, with enough hanging over the edges to fold up and cover.

The spread consists of alternating layers of butter mixture and pesto. As you are layering it, you want to work carefully to keep the layers distinct. If the butter mixture is cold, you can make a disk equal to the ramekin by using your fingers and then drop the disk into place. Then spoon in a layer of pesto and spread the pesto to the edge of the ramekin so it will be visible when unmolded. Continue layering and finish with the butter mixture.

Cover with plastic wrap and refrigerate.

To unmold, peel the plastic wrap back and invert it onto a serving dish large enough to hold the spread and the toast. Garnish with some basil.