PESTO AND SUN-DRIED TOMATO TORTE
Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
Nutrition Facts : ServingSize 1 Serving
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
SUN DRIED TOMATO CHEESE TORT RECIPE
Provided by á-4922
Number Of Ingredients 10
Steps:
- Mix all layers in pans first and then started to layer in springform Line 8" Spring Form pan with heavy duty plastic wrap Stir together cheddar cheese, pecans and mayo and spread 1/2 of mixture evenly in prepared pan. Stir together shredded carrots, dry ranch dressing, 1 pkg. cream cheese, salt and pepper and spread over cheddar cheese layer. Spread remaining 1/2 cheddar cheese mixture over carrot, dressing layer Stir together remaining pkg. of cream cheese and pepper and onion relish Spread this evenly over the cheddar cheese layer. Cover with plastic wrap (press this onto top of top layer) and refrigerate overnight or can freeze for 1 month ( I have not frozen this) When ready to turn out onto decorative plate, take out of refrig. and remove plastic wrap from top and release round form. Place plate on top of cheese torte and invert onto plate, remove plastic wrap Squeeze oil from sundried tomatoes by placing between paper towels Place tomatoes on chopping board and chop into 1/4 " pieces and cover top of torte (I used at least half the 8 oz. Jar) Garnish top of torte w/ sundried tomatoes Use a substantial cracker for this torte. (I used Original Cristini's from Fresh Mkt) and Woven Wheats (triscuits) Keep crackers plain because of all flavors in torte ENJOY
CHEESE, PESTO AND SUN-DRIED TOMATO TORTA
I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.
Provided by TigerJo
Categories Spreads
Time 7h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
- Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
- In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
- Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
- Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
- Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
- Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
Nutrition Facts : Calories 212.3, Fat 20.6, SaturatedFat 11.1, Cholesterol 51.1, Sodium 213.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.7, Protein 4.2
GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA
This can be made ahead of time, it is a beautiful display and, most importantly, it packs a punch in the flavor department! what more do you need?
Provided by mowo3160
Categories < 30 Mins
Time 16m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
- Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
- Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
- Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
- **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.
Nutrition Facts : Calories 177.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 42.4, Sodium 231.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.1, Protein 6
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