Sun-Dried Tomato And Pesto Torta

This can be made 3 days ahead

Sun-Dried Tomato And Pesto Torta

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  • Prep Time


  • Total Time


  • Servings



  • 4

    garlic cloves

  • cups (packed) fresh basil leaves

  • ¼

    cup pine nuts

  • 2

    tablespoons extra-virgin olive oil

  • 1

    teaspoon fresh lemon juice

  • 2⅔

    cups cream cheese, room temperature (about 21 ounces)

  • ¼

    cup freshly grated Parmesan cheese

  • 1⅓

    cups drained oil-packed sun-dried tomatoes

  • cup tomato paste

  • ¾

    cup butter, room temperature

  • Nonstick vegetable oil spray

  • Fresh basil sprigs

  • Toasted pine nuts

  • Baguette slices, toasted


Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper. Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.) Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.


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