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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 10 |
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This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half. Ingredients:
2 (8 ounce) packages cream cheese, softened |
1 cup butter, softened |
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped |
1 (1 pint) container refrigerated pesto sauce |
1/2 cup grated parmesan cheese |
french bread |
Directions:
1. Beat cream cheese and butter until well blended.
2. Mix pesto and parmesan cheese in small bowl.
3. Line two 8 oz custard cups (or loaf pan) with plastic wrap.
4. Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
5. Sprinkle each with 1/4 of the tomatoes.
6. Spread 1/4 of the pesto mixture over tomatoes.
7. Repeat layers.
8. Fold plastic wrap over each torte, sealing well.
9. Chill overnight until firm.
10. Unmold, remove plastic wrap.
11. Serve with crusty French bread slices.
12. Garnish with chives, parsley, or whatever for color.
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