Red, White and Green Pesto Torte

By cacelias

This elegant appetizer can be shaped into almost anything. At Christmas time you could use a star mold and add basil with pine nuts as the center of the flower to complete it. It is delicious and well worth the effort. You can also make one batch and form it into two smaller molds. Serve one and freeze the other for another time.

Recipe from Diane Philips, Cook's Wares, "Cocktail Grazing Party", November 2005

Ingredients

• Basil Pesto:
• 2 cups fresh basil leaves
• 1 cup freshly grated paremesan cheese
• 1/4 cup pine nuts
• 3 cloves garlic, peeled
• 1/2 cup olive oil
• Sun-Dried Tomato Pesto:
• 1 1/2 cups oil packed sun-dried tomatoes
• 6 medium sized cloves of garlic, peeled
• 1 cup packed fresh basil leaves
• 1 cup freshly grated parmesan cheese
• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• Red, White and Green Pesto Torte:
• Basil Pesto (above)
• Sun-Dried Tomato Pesto (above)
• 1- 8 oz package cream cheese, softened
• 4 sticks (1 pound) unsalted butter, softened
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic salt
• Fresh basil leaves for garnish

Preparation

Step 1

Prepare the Basil Pesto and Sun-Dried Tomato Pesto.

Basil Pesto:
In a blender, or food processor, combine the basil, cheese, pine nuts and garlic together until broken up. With the machine still running, gradually add the oil and process until smooth. Scrape down the bowl and process again for another 30 seconds. Chill. If not using immediately, you can pour into a jar, float 1/2 inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil on top before using.

Pesto will freeze for up to two months, but forgo the step of pouring the 1/2 inch of oil over the top.

Sun-Dried Tomato Pesto:
In a food processor, combine the tomatoes, garlic, basil and paremesan and process for about 1 minute. With the machine still running, gradually add the oil and vinegar and process until throughly incorporated. Scrape down the sides of the bowl and process for another 30 seconds. Chill. If not using immediately, you can pour into a jar and refrigerate for up to 7 days, or freeze for up to 2 months.

Red, White and Green Pesto Torte:
In a large bowl with an electric mixer, or food processor, mix the cream cheese and butter. Add the Worchestershire and garlic salt and blend until smooth.

Line a 4-6 cup mold with plastic wrap, letting 4 inches hang over the edge. Wet your hands with warm water and pat a 1/2 inch layer of the cream cheese mixture into the bottom of the mold. Spread a 3/4 inch layer of the Basil Pesto over the cream cheese. Spread with another 1/2 inch layer of the cream cheese followed by a 3/4 inch layer of the Sun-Dried Tomato Pesto. Continue to layer the cream cheese and the two Pestos, ending with the cream cheese. Fold the plastic wrap over the top of the mold.

At this point, you can refrigerate for at least an hour to firm up the torte, or up to two days. Or you could freeze in a zippered-top plastic bag for 2 months. Defrost overnight in the refrigerator before continuing.

Unmold the torte onto a serving plate by lifting on the edges of the pastic wrap. Peel off the pastic wrap, and decorate the top of the torte with basil leaves and pine nuts, if desired. Serve with crackers.