Italian Sun Dried Tomato Provolone And Pesto Torte Food

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SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • 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. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

PESTO AND SUN-DRIED TOMATO TORTE



Pesto and Sun-Dried Tomato Torte image

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

3 packages (8 oz each) cream cheese, softened
1/2 cup grated Parmesan cheese
3 cloves garlic, finely chopped
1 container (7 oz) refrigerated basil pesto
1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
Baguette slices

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

ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE



Italian Sun-Dried Tomato, Provolone and Pesto Torte image

My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.

Provided by DanielsWife

Categories     Spreads

Time 4h20m

Yield 32 serving(s)

Number Of Ingredients 5

3 ounces sun-dried tomatoes
2 (8 ounce) packages cream cheese, softened
1 garlic clove, minced
9 slices provolone cheese
8 ounces pesto sauce

Steps:

  • Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
  • In a medium bowl, mix cream cheese and garlic.
  • Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
  • Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
  • Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
  • Enjoy!

PESTO TORTE



Pesto Torte image

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

2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
1 (1 pint) container refrigerated pesto sauce
1/2 cup grated parmesan cheese
French bread

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

CHEESE, PESTO AND SUN-DRIED TOMATO TORTA



Cheese, Pesto and Sun-Dried Tomato Torta image

I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.

Provided by TigerJo

Categories     Spreads

Time 7h30m

Yield 20 serving(s)

Number Of Ingredients 12

4 -6 cloves garlic
1 1/2 cups fresh basil leaves, packed
1/3 cup walnuts or 1/3 cup pine nuts
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
3 (8 ounce) packages cream cheese or 3 (8 ounce) packages neufchatel cheese, softened
1/3 cup freshly grated parmesan cheese
1 1/3 cups sun-dried tomatoes packed in oil, drained (or the same amount of reconstituted dried tomatoes)
1/3 cup tomato paste
1/2 cup butter, softened
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
  • Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
  • In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
  • Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
  • Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
  • Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
  • Invert torta onto serving platter, carefully peel away plastic wrap, and serve.

Nutrition Facts : Calories 212.3, Fat 20.6, SaturatedFat 11.1, Cholesterol 51.1, Sodium 213.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.7, Protein 4.2

PROVOLONE AND PESTO CHEESE TORTE



Provolone and Pesto Cheese Torte image

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

8 -12 ounces provolone cheese, thinly sliced
2 (8 ounce) packages cream cheese, room temperature
1/2 cup butter, room temperature (1 stick)
2 teaspoons minced garlic
1/2 cup sun-dried tomato packed in oil, chopped
1/4 cup pine nuts
French baguettes or cracker
grapes, if desired

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

SUN-DRIED TOMATO AND PESTO TORTA



Sun-dried Tomato and Pesto Torta image

Make and share this Sun-dried Tomato and Pesto Torta recipe from Food.com.

Provided by Hag chef

Categories     Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/2 cup butter
1/2 small onion, finely chopped
1/2 cup pesto sauce
1/2 cup chopped sun-dried tomato (soak the sundried tomatoes for 15 minutes in boiling water to reconstitute them.)
fresh basil or parsley (garnish)
toasted pine nuts, crushed (garnish)

Steps:

  • Beat together cream cheese and butter in food processor (or beaters).
  • Add the onion.
  • Line a 2 cup margarine tub, or bowl, with plastic wrap.
  • Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
  • Top with ½ of the pesto and tomatoes.
  • Repeat layers.
  • Top with cream cheese mixture.
  • Spread layers to the edge of the bowl, so they will show through when unmolded.
  • Refrigerate for several hours or overnight.
  • Unmold onto serving plate.
  • Serve with baguette slices or your favourite crackers.

Nutrition Facts : Calories 140.8, Fat 14.3, SaturatedFat 9, Cholesterol 41.1, Sodium 157.7, Carbohydrate 2.1, Fiber 0.3, Sugar 1, Protein 1.9

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