Pesto Torte

READY IN: 8hrs 10mins
Recipe by OhMyStars

This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.

Top Review by hepcat1

This is a delicious, very easy to make and great looking appetizer, especially for around the holidays. The instructions shouldn't tell you to end with a layer of pesto, however. If you start and end with cream cheese it will hold together much nicer. I also put a dollop of pesto then chopped up sun dried tomatoes on the very top after the torte was inverted. I would also recommend giving it time to soften before serving. It's getting made again for Thanksgiving since I can't wait any longer than that to try it again!

Ingredients Nutrition


  1. Beat cream cheese and butter until well blended.
  2. Mix pesto and parmesan cheese in small bowl.
  3. Line two 8 oz custard cups (or loaf pan) with plastic wrap.
  4. Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
  5. Sprinkle each with 1/4 of the tomatoes.
  6. Spread 1/4 of the pesto mixture over tomatoes.
  7. Repeat layers.
  8. Fold plastic wrap over each torte, sealing well.
  9. Chill overnight until firm.
  10. Unmold, remove plastic wrap.
  11. Serve with crusty French bread slices.
  12. Garnish with chives, parsley, or"whatever" for color.

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