Sun Dried Tomato Pesto Torte

Pesto Torte (Pesto & Sun dried tomato cheese ball)

Sun Dried Tomato Pesto Torte

A delicious cream cheese-based appetizer with pesto and sundried tomato layers. this sun dried tomato pesto torte has beautiful red and green layers - perfect for Christmas! Make this the night before and just unwrap and serve!

5 from 2 votes

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Course: Appetizer

Cuisine: American

Prep Time: 15

Servings: servings

Calories: 295Kcal

Author: Susan Moncrieff

Ingredients

▢ 8 oz cream cheese Do not use low fat cream cheese.
▢ 1 cup butter softened to room temperature
▢ 8 oz sun dried tomatoes in oil use paper towel to remove oil and chop finely
▢ ½ cup Parmesan cheese finely shredded or grated
▢ 4 oz pesto

Instructions

Add an 8 oz block of cream cheese and 1 cup of butter, softened into a bowl. Use a hand mixer to mix.
Use a small bowl (about 2 cups) and line with plastic wrap. Make sure you have enough plastic wrap so that you can wrap the top of your pesto torte when done assembling.
Add a little less than ⅓ of the cream cheese mixture and pat it down on the bottom of the small bowl. I usually use a baggie sprayed with Pam so I can flatten the cream cheese mixture without it sticking to me.
Then add about 4 oz of chopped sun-dried tomatoes (the jar kind, in oil). I usually 'dry' the sun-dried tomatoes with some paper towel so the oil doesn't run onto my cream cheese mixture. Spread the sun-dried tomatos, making sure you spread close to edges.
Mix shredded or finely grated parmesan cheese with of pesto.
Spread ½ of the pesto mixture as a layer onto the cream chease mixture, making sure it is well spread to the edges.
Do a second layer of cream cheese (reserving enough to do one more larger layer). Do second and final layer of chopped sun-dried tomoatos, and the pesto mix layer.
The finishing layer is the cream cheese mixture. Take a good look at the picture to see roughly how the layers are placed.
Cover up with the cling wrap and refrigerate overnight.
When ready to serve, remove wrap and flip onto pretty serving dish. Top with a bit of pesto and sundried tomatos, if desired.
Serve with sturdy crackers or sliced pieces of baguette. I usually have a small cheese knife to help serve this.

Notes

This appetizer stores well in the refrigerator. Ensure it is well wrapped.
It also stores well in the freezer. I usually freeze in the container I use to form it and keep it in the freezer for a maximum of 3 months.

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition