PESTO TORTE
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.
Provided by OhMyStars
Categories Spreads
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- 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 : Calories 375.9, Fat 37.8, SaturatedFat 21.6, Cholesterol 103.2, Sodium 429.6, Carbohydrate 6, Fiber 1, Sugar 1.5, Protein 5.7
PESTO TORTE
This recipe is so simple and utilizes some store-bought goodies... Put them together and you have a wonderful appetizer.
Provided by ANN MORELL
Categories Other Appetizers
Number Of Ingredients 3
Steps:
- 1. Spread 1 jar of the pesto in the bottom of a 6 inch springform pan and place in freezer.
- 2. When that layer is frozen, spread the cheese and the spread the other jar of pesto on top.
- 3. The torte can now be frozen for up to 1 week. Let thaw 1 hour before trying to remove from springform pan. Serve with a variety of crackers.
ARTICHOKE PESTO TORTA
Provided by Giada De Laurentiis
Categories appetizer
Time 4h35m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
- Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
- Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
- Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.
PESTO AND SUN-DRIED TOMATO TORTE
Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
Nutrition Facts : ServingSize 1 Serving
INSTANT PESTO TORTA WITH BREAD AND VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
- Arrange carrots and tomatoes along the opposite side of the torta.
FRESH FIG, MASCARPONE, AND PESTO TORTE
Categories Mixer Bake Cocktail Party Vegetarian Fig Summer Chill Gourmet
Yield Serves 16 to 32 as an hors d'oeuvre
Number Of Ingredients 14
Steps:
- Make crust
- Preheat oven to 325° F. and butter a 10-inch springform pan.
- In a bowl with a fork stir together crust ingredients and salt and pepper to taste. Press mixture into bottom of pan and bake in middle of oven 10 minutes, or until lightly browned.
- Make filling
- In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste until very smooth.
- Assemble torte
- Pour half of filling into crust. Drop dollops of pesto over filling and spread carefully to form an even topping. (Some filling may show through.) Top pesto layer with half of fig slices, overlapping them slightly, and pour remaining filling over figs, spreading evenly. Bake torte in middle of oven 1 hour and 10 minutes, or until top is golden brown and set. Cool torte in pan on a rack (filling will deflate slightly). Chill torte, covered loosely, at least 3 hours and up to 2 days.
- In a small saucepan stir together preserves and vinegar and bring to a simmer. Remove pan from heat and cool mixture. Stir in salt to taste.
- Slice remaining pound figs into 1/4-inch-thick slices. Run a thin knife around edge of pan and remove side. Spread torte with preserves mixture, leaving a 1/4-inch border, and top decoratively with remaining fig slices. With 2 large metal spatulas transfer torte to a serving plate.
- Serve torte at room temperature to spread on toasts.
PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Categories Cheese Herb Olive Pepper Appetizer Cocktail Party Quick & Easy Goat Cheese Summer Gourmet Oscars Sugar Conscious Vegetarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 hors d'oeuvre servings
Number Of Ingredients 8
Steps:
- Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
- Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
- Blot peppers well between paper towels to remove excess liquid.
- Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
- Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
- Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
- Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.
PROVOLONE AND PESTO CHEESE TORTE
Make-ahead layered cheese spread, great on baguettes or crakers! Easy, pretty, and tastes wonderful. My daughter begs me to make when we have a large gathering. Serves LOTS!!!
Provided by arnokay
Categories Cheese
Time 15m
Yield 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan.
- Line the pan with the provolone cheese (reserve a few slices for another layer of the torte), overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers.
- Using a food processor, mix together the cram cheese, butter and garlic. Spread the ingredients in layers in the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture.
- Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight.
- To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices.
- Red and green grapes make a good accompaniment.
Nutrition Facts : Calories 221.6, Fat 21.3, SaturatedFat 12.5, Cholesterol 56.2, Sodium 258.2, Carbohydrate 2.3, Fiber 0.3, Sugar 0.2, Protein 6.3
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
More about "pesto torte recipes"
PESTO TORTE — VEGETABALL'S PESTO
From artisanpesto.com
SUN-DRIED TOMATO & PESTO TORTE - ELEGANT LAYERED …
From simmerandsage.com
THIS SUN DRIED TOMATO AND PESTO TORTA IS A TRIP BACK IN …
From epicurious.com
PESTO TORTE (PESTO & SUN DRIED TOMATO CHEESE BALL).
From momcrieff.com
50 PESTO RECIPES | FOOD NETWORK
From foodnetwork.com
12 PESTO RECIPES TO PERK UP ANY DISH - THE SPRUCE EATS
From thespruceeats.com
BASIL PESTO AND RED PEPPER TORTE | SUCCESS® RICE
From successrice.com
PESTO TORTE / TORTA DI PESTO | CIAO ITALIA
From ciaoitalia.com
PROVOLONE AND PESTO LAYERED CHEESE TORTE RECIPE - CDKITCHEN
From cdkitchen.com
VEGAN PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
SAUSAGE PESTO TORTE | JIMMY DEAN® BRAND
From jimmydean.com
PESTO TORTE RECIPE - FOOD.COM
From food.com
RHUBARB ROASTED SALMON RECIPE - NYT COOKING
From cooking.nytimes.com
SAVORY PESTO CHEESE TORTE - COOKING WITH BOOKS
From cookingwithbooks.net
#time-to-make #course #main-ingredient #preparation #occasion #appetizers #eggs-dairy #easy #dinner-party #spreads #cheese #brunch
You'll also love