Casey's Mediterranean Cheese Torte
By KDCooks
This is a great appetizer around the Christmas holiday with the layered green & red colors.
Ingredients
- 8 ounce light cream cheese, softened
- Sundried tomatoes in oil, drained and chopped
- Fresh Basil, chopped
- 1 clove Garlic, minced
- Parmesan
- Pesto (store bought or homemade)
- Pine Nuts
- Salt & Pepper
- Crackers
Preparation
Step 1
In food processor, mix ½ of cream cheese bloc, add some sundried tomatoes, garlic, some basil and Salt & Pepper - pulse until blended.
In separate bowl, mix pesto and rest of cream cheese and parmesan.
Take a deep mug or small bowl. Line it with plastic wrap so it is hanging over the sides. Put in a few pinenuts first. Next, layer the tomato cream cheese mix, next layer sundried tomatoes (blot off some of the oil for this), then pesto cream cheese, then a layer of Pesto, then sundried tomatoes, then tomato cream cheese mix. They will be about ½ inch thick layers until mug/bowl is full - keep layering...
Pat down the plastic wrap over the top and put a plate or something on top of mug to wait it down. Let sit in fridge for at least 4 hours (overnight is better). To serve, turn mug upside down and pat onto plate. Put some fresh Basil around torte...
Serve with crackers