Sun-Dried Tomato and Pesto Torta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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You can make this up to three days ahead; be sure to start at least one day in advance. Ingredients:
4 garlic cloves |
1 1/2 cups (packed) fresh basil leaves |
1/4 cup pine nuts |
2 tablespoons extra-virgin olive oil |
1 teaspoon fresh lemon juice |
2 2/3 cups cream cheese, room temperature (about 21 ounces) |
1/4 cup freshly grated parmesan cheese |
1 1/3 cups drained oil-packed sun-dried tomatoes |
1/3 cup tomato paste |
3/4 cup butter, room temperature |
nonstick vegetable oil spray |
fresh basil sprigs |
toasted pine nuts |
baguette slices, toasted |
Directions:
1. 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.
2. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
3. Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
4. 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.)
5. Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
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