Sun Dried Tomato and Pesto Torta
Elevate your appetizer game with this stunning Sun Dried Tomato and Pesto Torta, a flavorful layered spread that's as delicious as it is impressive. This no-cook recipe features velvety cream cheese blended with Parmesan, garlic, and butter, layered with vibrant basil pesto and tangy sun-dried tomatoes for a harmonious blend of savory and herby flavors. Perfectly chilled to set the layers, this torta is then garnished with toasted pine nuts and fresh basil leaves for a visually striking presentation. Ideal for entertaining, it pairs beautifully with crispy crackers or fresh baguette slices, making it the ultimate centerpiece for your next party or gathering. Ready in just 25 minutes of prep time and yielding 10 generous servings, this recipe combines elegant flavors with ease of preparation, making it a must-try for any occasion.
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Recipe Information
Ingredients
- 16 ounces cream cheese
- 4 tablespoons unsalted butter
- 1 cup sun-dried tomatoes (packed in oil), drained and finely chopped
- 1 cup basil pesto
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons pine nuts, toasted (for garnish)
- 4 leaves fresh basil leaves (for garnish)
- 1 package crackers or baguette slices (for serving)
Instructions
In a mixing bowl, beat the cream cheese and unsalted butter together until smooth and fluffy, about 2-3 minutes.
Add the grated Parmesan cheese, minced garlic, salt, and black pepper to the cream cheese mixture and stir until well combined.
Line a small (4-5 cup capacity) bowl or round mold with plastic wrap, leaving enough overhang to completely cover the torta once assembled.
Spread one-third of the cream cheese mixture evenly into the bottom of the prepared bowl.
Spread half of the finely chopped sun-dried tomatoes evenly over the cream cheese layer.
Add one-third of the cream cheese mixture on top of the sun-dried tomato layer and spread evenly.
Spread the basil pesto evenly over the cream cheese layer.
Spread the remaining one-third of the cream cheese mixture over the basil pesto layer, smoothing the top.
Fold the plastic wrap over the top of the torta to cover it completely.
Refrigerate for at least 4 hours or overnight to allow the layers to set and the flavors to meld.
When ready to serve, unwrap the top of the torta and invert it onto a serving plate. Remove the plastic wrap completely.
Garnish the top with toasted pine nuts and fresh basil leaves.
Serve with crackers or baguette slices for dipping.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 361 mg | 8% | |
*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.
