Sun Dried Tomato and Pesto Torta

Elevate your appetizer game with this stunning Sun Dried Tomato and Pesto Torta, a flavorful layered spread that's as delicious as it is impressive. This no-cook recipe features velvety cream cheese blended with Parmesan, garlic, and butter, layered with vibrant basil pesto and tangy sun-dried tomatoes for a harmonious blend of savory and herby flavors. Perfectly chilled to set the layers, this torta is then garnished with toasted pine nuts and fresh basil leaves for a visually striking presentation. Ideal for entertaining, it pairs beautifully with crispy crackers or fresh baguette slices, making it the ultimate centerpiece for your next party or gathering. Ready in just 25 minutes of prep time and yielding 10 generous servings, this recipe combines elegant flavors with ease of preparation, making it a must-try for any occasion.

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 10

Ingredients

• 16 ounces cream cheese
• 4 tablespoons unsalted butter
• 1 cup sun-dried tomatoes (packed in oil), drained and finely chopped
• 1 cup basil pesto
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon garlic, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons pine nuts, toasted (for garnish)
• 4 leaves fresh basil leaves (for garnish)
• 1 package crackers or baguette slices (for serving)

Directions

Step 1

In a mixing bowl, beat the cream cheese and unsalted butter together until smooth and fluffy, about 2-3 minutes.

Step 2

Add the grated Parmesan cheese, minced garlic, salt, and black pepper to the cream cheese mixture and stir until well combined.

Step 3

Line a small (4-5 cup capacity) bowl or round mold with plastic wrap, leaving enough overhang to completely cover the torta once assembled.

Step 4

Spread one-third of the cream cheese mixture evenly into the bottom of the prepared bowl.

Step 5

Spread half of the finely chopped sun-dried tomatoes evenly over the cream cheese layer.

Step 6

Add one-third of the cream cheese mixture on top of the sun-dried tomato layer and spread evenly.

Step 7

Spread the basil pesto evenly over the cream cheese layer.

Step 8

Spread the remaining one-third of the cream cheese mixture over the basil pesto layer, smoothing the top.

Step 9

Fold the plastic wrap over the top of the torta to cover it completely.

Step 10

Refrigerate for at least 4 hours or overnight to allow the layers to set and the flavors to meld.

Step 11

When ready to serve, unwrap the top of the torta and invert it onto a serving plate. Remove the plastic wrap completely.

Step 12

Garnish the top with toasted pine nuts and fresh basil leaves.

Step 13

Serve with crackers or baguette slices for dipping.

Nutrition Facts

Serving size	(1234.3g)

Amount per serving	% Daily Value*
Calories	4811.0

Total Fat 387.8g	0%
Saturated Fat 157.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 679.8mg	0%
Sodium 7380.0mg	0%
Total Carbohydrate 230.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 69.3g
Protein 102.0g	0%

Vitamin D 0IU	0%
Calcium 2077.3mg	0%
Iron 17.2mg	0%
Potassium 4474.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.4%

Protein: 8.5%

Carbs: 19.1%