Best 2 Pesto And Sun Dried Tomato Torte Recipes
Indulge in a culinary journey with our delectable Pesto and Sun-Dried Tomato Torte, a symphony of flavors that will tantalize your taste buds. This savory dish combines the vibrant flavors of fresh basil pesto, tangy sun-dried tomatoes, and rich cheese, all enveloped in a golden, flaky crust. Perfect for any occasion, it's a delightful appetizer, light lunch, or elegant dinner party centerpiece.
Alongside the Pesto and Sun-Dried Tomato Torte, we offer a diverse selection of recipes to satisfy every palate. From the classic and comforting Creamy Spinach Stuffed Shells to the hearty and flavorful One Pot Chicken Teriyaki with Rice, our collection caters to a wide range of preferences. Whether you're craving a quick and easy weeknight meal or a special dish to impress your guests, we've got you covered.
For those with a sweet tooth, our recipes include the indulgent Chocolate Lava Cakes, a rich and decadent dessert that will leave you wanting more. If you prefer a lighter treat, our collection also features the refreshing and tangy Lemon Blueberry Scones, perfect for a delightful afternoon tea or a sweet start to your day.
No matter your culinary desires, our recipes provide a culinary adventure that will satisfy your cravings and leave you feeling inspired in the kitchen. So, get ready to explore a world of flavors and create unforgettable meals that will delight your family and friends.
PESTO AND SUN-DRIED TOMATO TORTE
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
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
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
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!
Tips:
- Use a food processor to finely chop the sun-dried tomatoes and basil. This will help to create a smooth and consistent pesto.
- If you don't have a food processor, you can also chop the ingredients by hand. Just be sure to chop them very finely.
- Use a good quality olive oil for the pesto. This will help to give it a rich and flavorful taste.
- Feel free to adjust the amount of garlic and Parmesan cheese in the pesto to suit your taste.
- If you don't have any sun-dried tomatoes, you can also use fresh tomatoes. Just be sure to roast them in the oven before using them in the pesto.
- The puff pastry can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
- When assembling the torte, be sure to brush the edges of the puff pastry with egg wash. This will help to seal the edges and prevent them from becoming dry.
- Bake the torte in a preheated oven until the pastry is golden brown and the filling is hot and bubbly.
Conclusion:
This pesto and sun-dried tomato torte is a delicious and easy-to-make appetizer or main course. The combination of rich pesto, sweet sun-dried tomatoes, and flaky puff pastry is sure to please everyone at your table. So next time you're looking for a quick and impressive dish to serve, give this torte a try!
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