pesto torta

How To Make pesto torta

• Step 1
  Blend butter and cream cheese with mixer until creamy.
• Step 2
  Line a small mold with plastic wrap.
• Step 3
  Beginning and ending with cream cheese mixture, alternate layers of cream cheese mixture with pesto sauce, tapping mold to release air bubbles between layers.
• Step 4
  Refrigerate between layers for 5-10 minutes; repeating until mold is full.
• Step 5
  Refrigerate 4-6 hours or overnight until mold is set.
• Step 6
  Invert on plate, removing plastic wrap.
• Step 7
  Garnish with sun dried tomato pieces and shaved Parmesan cheese.
• Step 8
  Serve with crackers or crostinis. Homemade crostinis can be kept in freezer until ready to use.
• Step 9
  Will keep for up to two weeks.
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