Instant Pesto Torta Recipes

PESTO TORTA

Steps:

• 1. Blend butter and cream cheese with mixer until creamy.
• 2. Line a small mold with plastic wrap.
• 3. Beginning and ending with cream cheese mixture, alternate layers of cream cheese mixture with pesto sauce, tapping mold to release air bubbles between layers.
• 4. Refrigerate between layers for 5-10 minutes; repeating until mold is full.
• 5. Refrigerate 4-6 hours or overnight until mold is set.
• 6. Invert on plate, removing plastic wrap.
• 7. Garnish with sun dried tomato pieces and shaved Parmesan cheese.
• 8. Serve with crackers or crostinis. Homemade crostinis can be kept in freezer until ready to use.
• 9. Will keep for up to two weeks.

PESTO TORTE

Steps:

• Beat cream cheese and butter until well blended.
• Mix pesto and parmesan cheese in small bowl.
• Line two 8 oz custard cups (or loaf pan) with plastic wrap.
• Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
• Sprinkle each with 1/4 of the tomatoes.
• Spread 1/4 of the pesto mixture over tomatoes.
• Repeat layers.
• Fold plastic wrap over each torte, sealing well.
• Chill overnight until firm.
• Unmold, remove plastic wrap.
• Serve with crusty French bread slices.
• Garnish with chives, parsley, or"whatever" for color.

ARTICHOKE PESTO TORTA

Steps:

• Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
• Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
• Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
• Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

INSTANT PESTO TORTA

Steps:

• Brush a small bowl with a little of oil. Line bowl with plastic wrap. Drizzle in more oil, and brush it over the wrap. In the bowl's bottom, arrange the sun dried tomatoes and basil leaves like an open flower. Add a package of cheese and press in firmly, smoothing the top. Layer in tomato spread. Press in another cheese, add pesto. Carefully press in last cheese. Place a serving plate over the bowl and invert. Hold the edges of the plastic wrap to release the cheese: remove the wrap. Arrange baquette slices beside the torta. Cut through the torta and spread it on the bread. Can refrig 4 days.

INSTANT PESTO TORTA WITH BREAD AND VEGETABLES

Steps:

• Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
• Arrange carrots and tomatoes along the opposite side of the torta.

PESTO AND PEPPER VEGETABLE TORTA

Steps:

• Sauté onions in oil in a large skillet for about 20 minutes until very soft, stirring frequently. Preheat oven to 375°F Unwrap pie crust and form into a ball. Set aside 1/4 of dough and roll larger piece into a 14-inch circle. Press onto bottom and sides of a 9-inch springform pan. Spread half the onions, olives and peppers in the bottom of the pastry lined pan. In a medium bowl, stir together ricotta and pesto; spread half of mixture over peppers. Top with half of mozzarella, then repeat layers. Roll out smaller piece of dough and place on top. Fold in sides of the pastry so that it overlaps the top circle of dough. Bake for 1 hour, then let cool. Remove sides from pan and cut into thin wedges. Serve chilled or at room temperature.
• Cook time: 1 hour 20 minutes
• Nutrition Per Serving: 230 calories, 10 g protein, 15 g total fat (6 g sat., 0 g trans), 16 g carbohydrate, 1 g fiber, 2 g sugar, 20 mg cholesterol, 380 mg sodium, 5.5 points.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Beat together cream cheese and butter in food processor (or beaters).
• Add the onion.
• Line a 2 cup margarine tub, or bowl, with plastic wrap.
• Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
• Top with ½ of the pesto and tomatoes.
• Repeat layers.
• Top with cream cheese mixture.
• Spread layers to the edge of the bowl, so they will show through when unmolded.
• Refrigerate for several hours or overnight.
• Unmold onto serving plate.
• Serve with baguette slices or your favourite crackers.