Layered Torte Appetizer
Elevate your appetizer game with this show-stopping Layered Torte Appetizer, a flavorful and visually stunning dish perfect for any gathering. This no-cook recipe features creamy layers of tangy goat cheese and cream cheese, interspersed with vibrant pesto, sun-dried tomatoes, and fresh spinach, creating a delightful medley of textures and Mediterranean-inspired flavors. Prepared in just 30 minutes, this chilled torte is easy to make ahead, allowing its rich flavors to meld beautifully before serving. Garnished with a drizzle of olive oil and fresh basil, it’s an irresistible centerpiece for your appetizer table, best enjoyed with crispy crackers or slices of crusty baguette. Ideal for holidays, dinner parties, or potlucks, this layered torte will captivate both the eyes and the taste buds of your guests.
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 4 oz Goat cheese
- 0.5 cup Pesto sauce
- 0.33 cup Sun-dried tomatoes, finely chopped
- 0.5 cup Fresh spinach, finely chopped
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Heavy cream
- 1 tsp Olive oil
- 4 leaves Fresh basil leaves (optional, for garnish)
- 1 package Crackers or sliced baguette (for serving)
Instructions
In a medium bowl, combine softened cream cheese, goat cheese, heavy cream, garlic powder, salt, and black pepper. Mix with a hand mixer or spoon until smooth and fluffy. Set aside.
Line a small springform pan or round bowl with plastic wrap, leaving enough overhang to wrap over the top later.
Spread 1/3 of the cheese mixture evenly across the bottom of the lined pan to form the base layer.
Spread the pesto sauce evenly over the cheese layer using a spatula or the back of a spoon.
Add another 1/3 of the cheese mixture, spreading evenly to cover the pesto layer.
Spread the chopped sun-dried tomatoes in an even layer over the second cheese layer.
Add the remaining 1/3 of the cheese mixture, smoothing it out to create an even top layer.
Spread the finely chopped spinach across the top, gently pressing it into the cheese mixture.
Fold the excess plastic wrap over the torte to seal it. Refrigerate for at least 4 hours or overnight to allow flavors to meld and the torte to firm up.
Before serving, carefully unwrap the torte and invert it onto a serving plate. Remove the plastic wrap.
Drizzle olive oil over the top for added flavor and sheen. Garnish with fresh basil leaves, if desired.
Serve with crackers or sliced baguette on the side.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 177 mg | 4% | |
*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.
