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.
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 with non-stick pan spray , line with plastic wrap 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 / 2.
Ingredients
garlic, fresh basil leaves, walnuts, extra virgin olive oil, fresh lemon juice, cream cheese, parmesan cheese, sun-dried tomatoes packed in oil, tomato paste, butter, kosher salt, fresh ground black pepper