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Betty Crocker
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Pesto and Sun-Dried Tomato Torte

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.

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(5 Ratings)

5 Ratings

5 spoons 40%

4 spoons 60%

3 spoons 0%

2 spoons 0%

1 spoons 0%

Member Reviews (2)
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  • PREP TIME

    25 Min

  • TOTAL TIME

    24 Hr 25 Min

  • SERVINGS

    40

 

3
packages (8 oz each) cream cheese, softened
1/2
cup grated Parmesan cheese
3
cloves garlic, finely chopped
1
container (7 oz) refrigerated basil pesto
1
jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
Baguette slices
  • 1 In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
  • 2 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.
  • 3 When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
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Expert Tips

To soften the cream cheese, remove the food wrapper and microwave on Medium (50%) for 1 to 1 1/2 minutes.

Omit the sun-dried tomatoes and use 2 containers of the pesto. Use the second container of pesto instead of the sun-dried tomatoes in step 2.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

Review & Comments

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1 - 2 of 2 Reviews View All
Posted 12/26/2010 11:01:15 AM REPORT ABUSE armywife1982 said:
Rating:
This was very yummy! Followed the recipe exactly, next time I think will add less garlic, it was a little strong.
This reply was: Helpful  Inspiring
Posted 12/15/2009 8:25:27 PM REPORT ABUSE Terriyaki2 said:
Rating:
I have made this for years. I use a 6" mini springform pan and homemade pesto. I freeze each layer for about 15 minutes before adding the next. Makes a huge difference in the appearance. 4 stars because of the way this recipe was laid out. Aside from that, it is awesome and always flies. Great with good sliced bagettes or crackers.
This reply was: Helpful  Inspiring
1 - 2 of 2 Reviews View All
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