Pesto And Pepper Vegetable Torta Food

PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA

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.

INSTANT PESTO TORTA WITH BREAD AND VEGETABLES

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.

THREE PEPPER PESTO

Steps:

• Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

PESTO TORTE

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.

SUN-DRIED TOMATO AND PESTO TORTA

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.

PESTO & ROASTED-PEPPER GOAT CHEESE TORTA

Steps:

• Drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
• Lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
• Blot peppers well with paper towels to remove all excess liquid.
• Spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. Drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. Top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. Spread evenly.
• Cover with another sheet of plastic wrap and press it down on top of the cheese.
• Chill at least 8 hours.
• Once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
• Let torta stand at room temp for 20 min before serving.

PESTO PEPPER TORTELLINI

Steps:

• Prepare tortellini according to package directions.
• Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
• Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

PESTO

Steps:

• Use the side of a chef's knife to mash garlic clove with kosher salt until garlic breaks down. Transfer to the bowl of a food processor with toasted pine nuts. Pulse until a paste forms. Add fresh basil leaves in two batches, pulsing until finely chopped. Add grated Parmigiano-Reggiano and grated Pecorino Romano; puree until combined. Transfer to a bowl; slowly whisk in extra-virgin olive oil. Season with salt. Store in an airtight container, covered with a thin layer of oil, for up to 2 days.
• In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.

PESTO AND PEPPER VEGETABLE TORTA

Steps:

• Sauté onions in oil in a large skillet for about 20 minutes until very soft, stirring frequently. Preheat oven to 375°F Unwrap pie crust and form into a ball. Set aside 1/4 of dough and roll larger piece into a 14-inch circle. Press onto bottom and sides of a 9-inch springform pan. Spread half the onions, olives and peppers in the bottom of the pastry lined pan. In a medium bowl, stir together ricotta and pesto; spread half of mixture over peppers. Top with half of mozzarella, then repeat layers. Roll out smaller piece of dough and place on top. Fold in sides of the pastry so that it overlaps the top circle of dough. Bake for 1 hour, then let cool. Remove sides from pan and cut into thin wedges. Serve chilled or at room temperature.
• Cook time: 1 hour 20 minutes
• Nutrition Per Serving: 230 calories, 10 g protein, 15 g total fat (6 g sat., 0 g trans), 16 g carbohydrate, 1 g fiber, 2 g sugar, 20 mg cholesterol, 380 mg sodium, 5.5 points.