Pesto Torta

1
Betty Ellis

By
@BettyEllis

Pretty holiday appetizer that can be made ahead!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12 approximately
Prep:
30 Min
Method:
Blend

Ingredients

  • 1 c
    butter, unsalted
  • 1-8 oz
    cream cheese
  • 4-6 oz
    pesto sauce
  • SMALL SLICES OF SUN DRIED TOMATOES AND PARMESAN CHEESE FOR GARNISH

How to Make Pesto Torta

Step-by-Step

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

Printable Recipe Card

About Pesto Torta

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy




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