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Pesto and Sun-Dried Tomato Torta Italian appetizer recipe  
Pesto and Sun-Dried Tomato Torta Recipe
This popular appetizer is easy to prepare and looks beautiful garnished with fresh basil leaves. Serve it with fresh or toasted baguette slices.
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Ingredients
Serves 6–8
1/3 cup oil-packed sun-dried tomatoes, drained
2 cups cream cheese, room temperature
1/2 cup butter, room temperature
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup pesto, room temperature
~   basil leaves for decoration
 
 
Directions 
 
  1. Chop the drained sun-dried tomatoes and set aside.
  2. Place the cream cheese, butter, Parmesan cheese, salt, and pepper in the bowl of your electric mixer and beat until smooth.
  3. Select your favorite two-and-one-half-cup mold and line it with plastic wrap. (A small loaf pan or bowl works well.)
  4. Divide the cream cheese mixture into four equal portions. Place the first-portion into the bottom of the mold and spread it evenly to the edges.
  5. Cover the mixture with 1/3-cup of the pesto.
  6. Spread the next portion of cream cheese over the pesto and top it with the sun-dried tomatoes.
  7. Add the next layer of cream cheese, spread evenly, and top with the remaining pesto.
  8. Top the torta with the last portion of cream cheese and gently press it down so that the layers meld.
  9. Cover the torta with plastic wrap and place it in the refrigerator for eight hours or overnight.
  10. Remove the torta 45 minutes before serving and bring it to room temperature.
  11. Gently unwrap, un-mold, and place the torta on a serving plate. Decorate with the basil leaves.

 

  

Preparation time: 15 minutes with pre-made pesto plus eight hours down time.

A Barbara Adams Beyond Wonderful recipe.

 



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