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Pesto and Sun-Dried Tomato Torte

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  • Prep 25 min
  • Total 24 hr 25 min
  • Servings 40
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Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
By Betty Crocker Kitchens
Updated Sep 25, 2015
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

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

Nutrition

Nutrition Facts are not available for this recipe
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