PESTO TORTA

By jarren

Ingredients

• 6 " or 8 " Springform Pan & Cheesecloth
• 2 - 8 oz. Pkgs. Cream Cheese, softened
• 1 Cup Butter, plus 2 Tbsp. at room temperature
• 2 ozs. Sun Dried Tomatoes, dry packed, no oil
• 2 Cups Fresh Basil Leaves, tightly packed
• 1/2 Cup Fresh Parsley
• 1/3 Cup Pine Nuts, lightly toasted & cooled
• 2 Cloves Garlic
• 1/4 tsp. Salt
• 1/2 Cup Olive Oil
• 3/4 Cup Grated Parmesan Cheese

Details

Servings 10
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

With electric mixer, beat the Cream Cheese and 1 Cup Butter till smooth and creamy. Divide into 6 equal portions.

Soak the dried tomatoes in boiling water for 45 minutes. Drain them and dry them on paper towels, cut into small pieces.

In a cuisinart, process the basil, parsley, pine nuts, garlic and salt. Add the olive oil and process for 20 seconds. Scrape down the sides of the bowl. Add the parmesan cheese and the remaining 2 Tbsp. Butter and pulse the machine a few times until blended. Let the mixture drain in a sieve for at least 1/2 hour before using it. It should be as dry as possible.

Cut an 18" square of cheesecloth. Moisten it with water, wring it dry and smoothly line the springform pan with it, draping the excess over the rim of the pan.
Take a rubber spatulla and spread 1/6 of the cream cheese mixture in the bottom of the pan. Frost the cream cheese mixture with 1/4 of the drained pesto making sure the pesto makes it all the way to the sides of the pan. Top the pesto with another 1/6 of the cream cheese. On top of that layer, scatter 1/2 of the dried tomato bits, making sure they also reach the sides of the pan. Cover them with another layer of cream cheese and butter. Repeat this messy, but worth it process until the pan is filled. The last "top layer" should be cheese.

Tuck the ends of cheesecloth up and around the torta and press them down to compact the mixture. CHILL OVERNIGHT.

An hour before you plan to serve the torta, release it from the springform pan and unwrap it.

Decorate with snipped up dried tomatoes or holly.

You can freeze the torta, still in its pan in plastic wrap & tightly sealed plastic bag. It will keep for 2 months.

Thaw in the fridge overnight for best results.