Sun-Dried Tomato and Pesto Torta
20 Servings
Can be made up to 3 days ahead but keep refrigerated. Make at least one day ahead and refigerate to harden the
Category : Future Releases
4 Garlic Cloves Peeled
1 1/2 cup Fresh Basil Leaves Packed
1/4 cup Pine Nuts
2 tablespoon Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
2 2/3 cup Cream Cheese Room Temperature
1/4 cup Parmesan Cheese Fresh Grated
1 1/3 cup Sun Dried Tomatoes Oil-Packed Drained
1/3 cup Tomato Paste
3/4 cup Butter Room Temperature
As needed Vegetable Oil Spray
Garnish Basil Spigs -- Fresh
Garnish Pine Nuts -- Toasted
Garnish Baguette -- Sliced And Toasted
Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
Using electric mixer beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight.
Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
