Cheese Pesto and Sun Dried Tomato Torta
Indulge in the irresistible layers of flavor with this Cheese Pesto and Sun-Dried Tomato Torta, a visually stunning centerpiece for any gathering. This no-cook appetizer combines a creamy blend of cream cheese, goat cheese, and butter with the bold, vibrant flavors of pesto and sun-dried tomatoes for a delightful medley of savory goodness. Each layer—herbaceous pesto, tangy sun-dried tomato paste, and velvety cheese—is artfully stacked, then chilled to perfection for easy slicing. Garnished with fresh basil and served with toasted baguette slices or crackers, this torta is effortlessly elegant and perfect for holidays, parties, or any occasion in need of a crowd-pleasing dish. Ready in just 20 minutes and packed with flavor, this make-ahead recipe is as convenient as it is delicious.
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 4 oz Goat cheese
- 2 tbsp Unsalted butter
- 0.33 cup Pesto
- 0.33 cup Sun-dried tomatoes (packed in oil)
- 1 clove Garlic
- 5 leaves Fresh basil leaves (optional, for garnish)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 16 pieces Toasted baguette slices or crackers (for serving)
Instructions
In a medium mixing bowl, combine the cream cheese, goat cheese, and unsalted butter. Use a hand mixer or spatula to blend until smooth and creamy.
Season the cheese mixture with salt and black pepper. Mix well to ensure even seasoning.
In a food processor, combine the sun-dried tomatoes (drained of excess oil) and garlic clove. Pulse until you achieve a chunky paste. Set aside.
Line a small loaf pan or bowl with plastic wrap, making sure the wrap hangs over the edges for easy removal.
Spread one-third of the cheese mixture evenly into the bottom of the lined pan, smoothing the surface with a spatula.
On top of the cheese layer, spread half of the pesto evenly to create a thin green layer.
Spread another one-third of the cheese mixture over the pesto layer, smoothing the surface once again.
Spread the sun-dried tomato mixture evenly on top of the second cheese layer.
Add the remaining cheese mixture as the final layer, smoothing the surface neatly.
Cover the top tightly with the overhanging plastic wrap and refrigerate for at least 2 hours (or up to overnight) to firm up and allow the flavors to meld.
When ready to serve, carefully invert the torta onto a serving plate and remove the plastic wrap.
Garnish the top of the torta with fresh basil leaves if desired.
Serve with toasted baguette slices or crackers for dipping. Enjoy!
Nutrition Facts
Calories |
4313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.0 g | 392% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 45.3 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1057 mg | 81% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
