Pesto and Sun-Dried Tomato Torte

By ldijoe

Make ahead recipe.

Tip: To soften the cream cheese, remove the food wrapper and microwave on Medium (50%) for 1 to 1 1/2 minutes.

You can omit sun-dried tomatoes and use 2 containers of the pesto.

If you want to transfer to another platter, line the torte pan with wax paper.

Ingredients

• 3 packages (8 oz. each) cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, finely chopped
• 1 container (7 oz) refrigerated basil pesto
• 1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
• Baguette slices

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1. In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each) Then place pesto and sun-dried tomatoes in food processor and blend.

2. In a 10 inch spring form pan spray with pam. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto-tomato mixture evenly over cheese layer. Keep alternating with cheese mixture on top. Strike filled pan on counter to pack down. Cover and refrigerate at least 24 hours.

3. When ready to serve, decorate with sun dried tomatoes and bay leaf in center of torte. Serve torte with baguette slices.