Directions:
- Beat cream cheese and butter until well blended.
- Mix pesto and parmesan cheese in small bowl.
- Line two 8 oz custard cups (or loaf pan) with plastic wrap.
- Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
- Sprinkle each with 1/4 of the tomatoes.
- Spread 1/4 of the pesto mixture over tomatoes.
- Repeat layers.
- Fold plastic wrap over each torte, sealing well.
- Chill overnight until firm.
- Unmold, remove plastic wrap.
- Serve with crusty French bread slices.
- Garnish with chives, parsley, or whatever for color.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.42 Kcal (1936 kJ) | ||
| Calories from fat | 412.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.82g | 70% | |
|---|---|---|---|
| Cholesterol | 78.37mg | 26% | |
| Sodium | 435.91mg | 18% | |
| Potassium | 159.47mg | 3% | |
| Total Carbs | 3.44g | 1% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 11.13g | 22% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 347mg | 35% | |
| Amount Per 100 g | |||
| Calories | 553.64 Kcal (2318 kJ) | ||
| Calories from fat | 493.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.86g | 70% | |
|---|---|---|---|
| Cholesterol | 93.83mg | 26% | |
| Sodium | 521.91mg | 18% | |
| Potassium | 190.93mg | 3% | |
| Total Carbs | 4.12g | 1% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 1.34g | 4% | |
| Protein | 13.32g | 22% | |
| Vitamin C | 6.9mg | 10% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 415.4mg | 35% | |
* 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.
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