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Pesto & Sun-Dried Tomato Torta

Cummulative Rating

Servings
Makes 20 servings.
Difficulty
Medium

Ingredients

6 garlic cloves
3 cups packed fresh basil leaves
1/2 cup pine nuts
4 Tablespoons extra-virgin olive oil
2 teaspoon fresh lemon juice

2-2/3 cups cream cheese, at room temperature (about 21 ounces)
1/4 cup freshly grated parmesan cheese

1-1/3 cups drained, oil-packed sun-dried tomatoes
1/3 cups tomato paste

3/4 cup unsalted butter, at room temperature

Gf vegetable spray

Fresh basil sprigs
Toasted pine nuts
Gf French bread baguette slices, toasted and rubbed with fresh garlic

Directions

Using a food processor, finely chop garlic. 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. Pulse until just blended. Transfer pesto to a medium bowl and set aside.

Again, using a food processor, coarsely chop sun-dried tomatoes. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese. Set aside.

In a large bowl, using an electric mixer, beat 2 cups of cream cheese and butter until fluffy. Season to taste with salt and pepper. Set aside.

Spray a 6-cup souffle dish with gf cooking 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 the tomato mixture, then 1/2 cup cream cheese-butter mixture, then half the 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. (This can be made 3 days ahead.)

Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with toasted
gf french bread baguette slices.

Tips

Plan to make this at least 1 day ahead, since it will need to refrigerate overnight before serving.

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Reviews

Posted By Member: Jeremy C Hale
Posted Date: 7/6/2003

I have not prepared this recipe, but i certainly had no problem devouring it at Christmas dinner recently. Our chef of the evening dazzled my palate, as well as my wife’s (who is more finicky than Morris the cat). The pine nuts on top brought all of the individual tastes together in grand culinary fashion. I recommend this as an appetizer for any occasion.

Posted By Member:
Posted Date: 4/13/2013

-1

Posted By Member:
Posted Date: 4/13/2013

1

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