ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE
My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.
Provided by DanielsWife
Categories Spreads
Time 4h20m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
- In a medium bowl, mix cream cheese and garlic.
- Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
- Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
- Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
- Enjoy!
CHEESE, PESTO AND SUN-DRIED TOMATO TORTA
I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.
Provided by TigerJo
Categories Spreads
Time 7h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
- Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
- In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
- Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
- Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
- Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
- Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
Nutrition Facts : Calories 212.3, Fat 20.6, SaturatedFat 11.1, Cholesterol 51.1, Sodium 213.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.7, Protein 4.2
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
SUN-DRIED TOMATO AND PESTO TORTA
Make and share this Sun-dried Tomato and Pesto Torta recipe from Food.com.
Provided by Hag chef
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140.8, Fat 14.3, SaturatedFat 9, Cholesterol 41.1, Sodium 157.7, Carbohydrate 2.1, Fiber 0.3, Sugar 1, Protein 1.9
GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA
This can be made ahead of time, it is a beautiful display and, most importantly, it packs a punch in the flavor department! what more do you need?
Provided by mowo3160
Categories < 30 Mins
Time 16m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
- Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
- Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
- Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
- **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.
Nutrition Facts : Calories 177.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 42.4, Sodium 231.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.1, Protein 6
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.
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.
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