Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cheese, Pesto and Sun-Dried Tomato Torta Recipe
    Lost? Site Map

    Cheese, Pesto and Sun-Dried Tomato Torta

    Cheese, Pesto and Sun-Dried Tomato Torta. Photo by TigerJo~

    1/1 Photo of Cheese, Pesto and Sun-Dried Tomato Torta

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 30 mins

    1 hr 30 mins

    6 hrs

    TigerJo~'s Note:

    I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
    2. 2
      Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
    3. 3
      In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
    4. 4
      Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
    5. 5
      Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
    6. 6
      Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
    7. 7
      Invert torta onto serving platter, carefully peel away plastic wrap, and serve.

    Ratings & Reviews:

    • on December 09, 2008


      I haver made this numerous times and even tried freezing a small bit to see what it would be like -freezes well. I leave out the nuts as my hubby has a nut allergy and it is still good! We love the rich garlic taste. I serve it with bread, crackers and cruditees. Thanks for a great quick and easy to make recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2008


      10 Stars! Wonderful recipe, it was a big hit at our euchre club! Very addicting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2007


      Yummy although I probably added twice the parmesan to the cream cheese mixture to completely get rid of the cream cheese taste. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Cheese, Pesto and Sun-Dried Tomato Torta

    Serving Size: 1 (60 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 212.2
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 11.1 g
    Cholesterol 51.0 mg
    Sodium 213.1 mg
    Total Carbohydrate 4.1 g
    Dietary Fiber 0.8 g
    Sugars 0.6 g
    Protein 4.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes