Pesto Sun - Dried Tomato Torte

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This is perfect for a Christmas appetizer because of the red, white, and green layers.
3 packages (8-oz) cream cheese, softened
1/2 cup grated Parmesan cheese
3 cloves garlic, finely chopped
1 container (7-oz) minced oil-packed sun-dried tomatoes, well drained
1 jar pre-maderefrigerated green pesto
1. Place cream cheese, Parmesan cheese and garlic in food processor.  Cover and process until blended.  Divide into thirds.

Line 5-cup mold or loaf pan, 8-1/2 x 4-1/2 x 2-1/2 inches, with plastic wrap.  Spoon 1/3 of the cheese mixture in bottom of mold; smooth with spatula.  Spoon tomatoes evenly over the cheese layer; smooth. Spoon second cheese layer over tomatoes; smooth.  Spoon pesto over cheese layer; smooth.  Spoon remaining cheese mixture over pesto layer; amooth.  Strike filled mold on counter several times to pack down.  Cover and refrigerate at least 24 hours.

2. When ready to serve, unmold onto serving platter.  Remove plastic wrap.  Serve torte with baguette slices or crackers.
Serves:  6 - 8 appetizer servings
Dish   AppetizerPrep Time   1 1/2 hours
Features   Low-Calorie, Vegetarian

Carolyn Beck

Member since Jun 2008

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