Drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
Lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
Blot peppers well with paper towels to remove all excess liquid.
Spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. Drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. Top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. Spread evenly.
Cover with another sheet of plastic wrap and press it down on top of the cheese.
Chill at least 8 hours.
Once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
Let torta stand at room temp for 20 min before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	216.25 Kcal (905 kJ)
Calories from fat	160.54 Kcal
		% Daily Value*
Total Fat	17.84g	27%
Cholesterol	41.67mg	14%
Sodium	185.12mg	8%
Potassium	24.32mg	1%
Total Carbs	1.03g	0%
Sugars	0.97g	4%
Dietary Fiber	0.06g	0%
Protein	13.07g	26%
Vitamin C	7mg	12%
Iron	2.3mg	13%
Calcium	363.3mg	36%

Amount Per 100 g
Calories	419.74 Kcal (1757 kJ)
Calories from fat	311.6 Kcal
		% Daily Value*
Total Fat	34.62g	27%
Cholesterol	80.89mg	14%
Sodium	359.32mg	8%
Potassium	47.2mg	1%
Total Carbs	2g	0%
Sugars	1.89g	4%
Dietary Fiber	0.11g	0%
Protein	25.37g	26%
Vitamin C	13.5mg	12%
Iron	4.4mg	13%
Calcium	705.2mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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