Pesto and Sun-Dried Tomato Torta Recipe
Pesto and Sun-Dried Tomato Torta when coupled with crackers forms a delicious treat. Cream cheese and vegetables blend to form a unique mix powerful enough to make any foodie go drool. I love this recipe just for its rich tasting output!
Ingredients
2 Cups Fresh Basil Leaves
1/2 Cup Fresh Parsley Leaves
1/2 Cup Grated Romano Cheese
2 Cloves Garlic
1/4 Cup Olive Oil
1/4 Cup Pine Nuts (Pignolia)
1 1/2 Packages (8 Ounces Each) Cream Cheese, Cut Into Chunks
1/2 Cup Unsalted Butter, Cut Into Chunks
8 Ounces Dried Tomatoes
Boiling Water
Fresh Basil Leaves, For Garnish
Directions
In the bowl of a food processor fitted with metal blade, combine basil, parsley, romano cheese and garlic, process until smooth.
Add olive oil, blend well.
Add pine nuts, blend with quick on/off pulses.
Transfer pesto to a bowl, reserve.
Wash food processor bowl.
Put cream cheese and butter in processor bowl, process until smooth.
In a small bowl, cover dried tomatoes with boiling water; let stand 2 to 5 minutes, or until tomatoes have softened.
Drain well, then chop.
Line a 6-cup mold or bowl with plastic wrap, letting ends hang over.
Layer half of the cream cheese mixture, half of the pesto and half of the dried tomatoes in mold or bowl.
Repeat layers.
Fold ends of plastic wrap over top, refrigerate at least 2 hours.
To serve, invert mold onto platter, remove plastic wrap.
Garnish with fresh basil leaves, if desired.
Serve with crackers.
Add olive oil, blend well.
Add pine nuts, blend with quick on/off pulses.
Transfer pesto to a bowl, reserve.
Wash food processor bowl.
Put cream cheese and butter in processor bowl, process until smooth.
In a small bowl, cover dried tomatoes with boiling water; let stand 2 to 5 minutes, or until tomatoes have softened.
Drain well, then chop.
Line a 6-cup mold or bowl with plastic wrap, letting ends hang over.
Layer half of the cream cheese mixture, half of the pesto and half of the dried tomatoes in mold or bowl.
Repeat layers.
Fold ends of plastic wrap over top, refrigerate at least 2 hours.
To serve, invert mold onto platter, remove plastic wrap.
Garnish with fresh basil leaves, if desired.
Serve with crackers.
