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Pesto and Sun-Dried Tomato Torte
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Prep Time:
25 minutes
Total Time:
25 minutes
Elevate your buffet with a stunning make-ahead dish featuring layers of cream cheese, pesto, and sun-dried tomatoes.
Ingredients:
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, finely chopped
  • 1 container (7 oz) refrigerated basil pesto
  • 1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
  • Baguette slices
Instructions:
  • Combine the cream cheese, Parmesan cheese, and garlic in a food processor. Blend until smooth. Divide the mixture into thirds, each portion being approximately 1 cup.
  • Prepare a 5-cup mold or an 8x4-inch loaf pan by lining it with plastic wrap. Place one-third of the cheese mixture in the bottom and smooth the top with a spatula. Spread the pesto evenly over the cheese layer. Add another one-third of the cheese mixture on top of the pesto layer and smooth it out. Spread the tomatoes evenly over the second cheese layer. Finish by adding the remaining cheese mixture. Firmly tap the filled mold on the counter to pack everything down. Cover the mold and refrigerate for at least 24 hours before serving.
  • Invert mold onto a platter, remove plastic wrap, and enjoy the torte with baguette slices.

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