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Pesto and Sun-dried Tomato Torte
This is one of our all thyme favorite appetizer recipes~
If you’ve never made a layered torte,
give this recipe a try~
It’s delicious, easy to prepare and
is really impressive to serve.
Another plus, you can make this recipe ahead of time.
Great during the busy holidays~
Pesto and Sun-Dried Tomato Torte
- 3 (8 oz. each) packages cream cheese, softened
- 1/2 cup
grated parmesan cheese
cloves garlic, minced
- 1 (8 oz) jar basil pesto
- 1 (8 oz) jar oil-packed sun-dried tomatoes, minced and well drained
- In large bowl, place cream cheese, Parmesan cheese and garlic, beat well. Divide into thirds (1 cup each) Line 5-cup mold or 8 x 4 loaf pan with plastic wrap. Spoon 1/3 of the cheese mixture in bottom of mold, smooth top with spatula, spoon pesto evenly over cheese layer, spoon 1/3 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 sun-dried tomatoes, smooth top. Strike filled mold on counter top to pack down. Cover and refrigerate at least 24 hours. When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap.
- Serve with Crackers
Recipe and photo credit: My Recipes