Sundried Tomatoes - Just add the sundried tomatoes, tomato paste, softened cream cheese to a small food processor and blend until all combined. Make sure the cream cheese is at room temperature. You will still have some tomato bits but don't worry. Just transfer to a bowl and set to the side.
Pesto Layer - For home made pesto this is my recipe, but you can use your favorite made from scratch or you can also use a quality store bought pesto.
2 cups fresh basil, 1/4 cup parmesan cheese 2-3 tablespoons extra virgin olive oil, 2 teaspoons minced garlic, salt to taste, pepper to taste. Add everything to your food processor and blend until creamy. Remove to a bowl and set to the side.
Cheese Layer - You can use a blender, but I just continue to use my food processor. Just mix room temp cream cheese and room temp butter, s/p and blend until creamy. Remove to a bowl and set to the side.
Nut Layer - Chop well, either with a small coffee grinder, food processor or just by hand. Anyway that works for you.
Layers: In what ever dish you plan to serve this in, you want it fairly flat, not too deep and you don't won't something with not too many ridges or designs as you won't be able to notice any of that detail. Simply line the inside of your dish or bowl with plastic wrap - Nothing more. It is now ready to fill. This is why I like ramikens cuz you can get more layers.
Note: I use a small baggie filled with the fillings to pipe on the layers. It is just so much easier. Then you can just use a spoon to spread out each layer. Make as many layers as your dish will hold. There is no right or wrong.
I add a thin layer of nuts in between each layer which makes a great presentation, just a teaspoon or less per layer.
Layer 1 for me is nuts (on the very bottom) - Layer 2 is tomato - Layer 3 is nuts - Layer 4 is pesto - Layer 5 nuts - Layer 6 cream cheese - Layer 7 - nuts. Repeat as often as you can to fill up the bowl or dish. Not too heavy on each layer. You should be able to get 2-3 layers for each ingredient.
Finish - Cover with plastic wrap right over the last later and then another piece on top. Chill at least 24 hours or longer.
Serve - Just remove the 2 top pieces of plastic wrap, put your serving dish on top of the bowl and flip. The torte will come right out. Just remove the wrap and top with a pretty piece of basil and all your crackers to serve with. ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	958.76 Kcal (4014 kJ)
Calories from fat	826.29 Kcal
		% Daily Value*
Total Fat	91.81g	141%
Cholesterol	140.7mg	47%
Sodium	677.84mg	28%
Potassium	977.69mg	21%
Total Carbs	19.56g	7%
Sugars	10.3g	41%
Dietary Fiber	4.55g	18%
Protein	21.98g	44%
Vitamin C	11.7mg	20%
Vitamin A	0.2mg	6%
Iron	3.5mg	20%
Calcium	445.3mg	45%

Amount Per 100 g
Calories	461.74 Kcal (1933 kJ)
Calories from fat	397.94 Kcal
		% Daily Value*
Total Fat	44.22g	141%
Cholesterol	67.76mg	47%
Sodium	326.45mg	28%
Potassium	470.86mg	21%
Total Carbs	9.42g	7%
Sugars	4.96g	41%
Dietary Fiber	2.19g	18%
Protein	10.59g	44%
Vitamin C	5.6mg	20%
Vitamin A	0.1mg	6%
Iron	1.7mg	20%
Calcium	214.5mg	45%

* 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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Recipe Tags

Weightwatchers Points

26

Points
27

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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