SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
PESTO TORTA
Pretty holiday appetizer that can be made ahead!
Provided by Betty Ellis
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 4
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.
INSTANT PESTO TORTA WITH BREAD AND VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 9
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 BRIE TORTA
Elegant appetizer but easy because can do ahead. From The Hors D'Oeuvre Book by C. Castle. Note this needs to set up for several hours prior to service.
Provided by Vicki in CT
Categories Spreads
Time 3h15m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Combine cream cheese and pesto until well blended.
- Using a sharp knife split brie wheel in half horizontally. Place one half cut side up on round serving plate. Spread with cream cheese mixture pressing down firmly. Top with second half cut side down. Cover tightly with plastic wrap and refrigerate at least three hours.
- To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.
Nutrition Facts : Calories 76.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 23.5, Sodium 119.6, Carbohydrate 0.4, Sugar 0.3, Protein 3.6
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.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- 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.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
Nutrition Facts : ServingSize 1 Serving
PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Categories Cheese Herb Olive Pepper Appetizer Cocktail Party Quick & Easy Goat Cheese Summer Gourmet Oscars Sugar Conscious Vegetarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 hors d'oeuvre servings
Number Of Ingredients 8
Steps:
- Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
- Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
- Blot peppers well between paper towels to remove excess liquid.
- Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
- Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
- Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
- Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.
BRIE TORTA
I've yet to make this but from the ingredients I know it will be a keeper! This one comes from a local tv program, Showcase Minnesota.
Provided by Heart N Soul
Categories Spreads
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Chill the Brie well.
- Spray cheese knife with non stick spray.
- Divide Brie into three layers.
- Place rind top layer rind side down.
- Drizzle half the olive oil, then top with.
- half the prosciutto, then
- half the basil, pepper to taste, then
- half the Parmesean cheese.
- Top next layer of Brie and repeat toppings.
- Top with last layer of Brie.
- cut off outer rind.
- press parsley onto outer sides.
- seal tightly in plastic wrap.
- chill several hours or overnight.
- unwrap, cut off top rind.
- spoon tomato pesto over top.
- Serve with sliced Baguette.
- cooking time is chilling time.
Nutrition Facts : Calories 511.9, Fat 29.1, SaturatedFat 14.1, Cholesterol 72.3, Sodium 933.3, Carbohydrate 39.8, Fiber 2.4, Sugar 0.5, Protein 22.1
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