Wednesday, January 6, 2010

Sundried Tomato Pesto Torte

This recipe came from a professional caterer...and has become a favorite in my kitchen. It is easy to make, very tasty, and serves up nicely.

  • 1-250 gram package cream cheese
  • 1 1/2 teaspoon Club House Garlic and Red Pepper Seasoning (or your favorite brand)
  • 2 Tablespoons parmesan cheese
  • 1/3 cup chopped sundried tomatoes (oil-packed, rinsed and drained)
  • 1/4 cup homemade or store bought pesto
  1. Beat Cream cheese until soft; add seasonings and parmesan cheese. Set aside.
  2. Spray a small round bowl (about 2 cup size) with Pam, and line with plastic wrap, making sure edges overhang.
  3. Place 1/3 cream cheese mixture in bottom of bowl...pressing to form to bowl.
  4. Top with pesto.
  5. Spread another 1/3 cream cheese mixture over pesto...smoothing as much as possible.
  6. Spread with chopped sundried tomatoes.
  7. Top with remaining cream cheese, smoothing surface and pressing down gently.
  8. Cover with plastic wrap and refrigerate overnight.
To serve:
  1. Remove top plastic wrap and place bowl upside down on serving plate.
  2. Remove bowl...holding firmly to remaining plastic wrap.
  3. Remove remaining plastic wrap.
  4. Serve with crackers or bread.