Pesto Torte
Elevate your appetizer game with this crowd-pleasing Pesto Torte, a no-cook, layered dip that combines rich cream cheese, vibrant basil pesto, and tangy sundried tomatoes into a show-stopping centerpiece. Perfect for entertaining, this creamy, savory spread is beautifully topped with toasted pine nuts, grated Parmesan, and fresh basil, creating a medley of flavors and textures in every bite. The easy-to-make torte requires just 15 minutes of prep time before chilling in the fridge to set, making it an effortless yet impressive addition to your party table. Serve it with crackers or crusty baguette slices for a delectable spread that will leave your guests raving. Ideal for holidays, potlucks, or an indulgent snack, this Pesto Torte delivers bold flavor and visual appeal in every layer.
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Recipe Information
Ingredients
- 16 ounces Cream cheese
- 2 tablespoons Unsalted butter
- 0.75 cups Basil pesto
- 0.5 cups Sundried tomatoes packed in oil
- 0.25 cups Pine nuts
- 0.25 cups Parmesan cheese, grated
- 5 leaves Fresh basil leaves (for garnish)
- 1 bag/loaf Crackers or baguette slices (for serving)
Instructions
In a medium bowl, combine the cream cheese and unsalted butter. Use a hand mixer to beat the mixture until smooth and creamy.
Line a small bowl or round mold with plastic wrap, leaving enough overhang to cover the torte once layered.
Spread one-third of the cream cheese mixture evenly into the bottom of the lined bowl.
Spread half of the basil pesto evenly over the cream cheese layer.
Sprinkle half of the finely chopped sundried tomatoes evenly on top of the pesto layer.
Add another one-third of the cream cheese mixture, smoothing it out gently.
Repeat with the remaining pesto and sundried tomatoes, spreading them evenly.
Finish with the last third of the cream cheese mixture, smoothing the top flat.
Fold the overhanging plastic wrap over the top of the torte and gently press to compact the layers.
Refrigerate for at least 2 hours or overnight to allow the flavors to meld and the torte to firm up.
When ready to serve, carefully unwrap the plastic from the top and invert the torte onto a serving plate. Remove the mold and gently peel away the plastic wrap.
Sprinkle the top with pine nuts and grated Parmesan cheese, and garnish with fresh basil leaves.
Serve with crackers or sliced baguette for dipping or spreading.
Nutrition Facts
Calories |
4311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.6 g | 438% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 5646 mg | 245% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 46.8 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1563 mg | 120% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2805 mg | 60% | |
*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.
