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Pesto and Sun-Dried Tomato Torte

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  • Prep Time 25 min
  • Total Time 24 hr 25 min
  • Servings 40

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) finely chopped sun-dried tomatoes in oil, well drained
Fresh basil leaves and rosemary sprigs, if desired
Grape tomatoes, if desired
Baguette slices, toasted

Directions

  • 1 In food processor, place cream cheese, Parmesan cheese and garlic. Cover; process until blended. Divide mixture 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 another one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon sun-dried tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover; refrigerate at least 24 hours.
  • 3 To serve, turn mold upside down onto serving platter and remove plastic wrap. Garnish with basil, rosemary and grape tomatoes. Serve with baguette slices.

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.

Nutrition Information

No nutrition information available for this recipe.

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