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    You are in: Home / Recipes / Pesto Torte Recipe
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    Pesto Torte

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    OhMyStars!'s Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 05, 2006


      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!

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    • on December 30, 2007


      I made half a recipe of this fantastic appetizer, for a holiday party, yesterday, and I'm going to repeat, tonight, for another party! (I did follow the previous rater's suggestion, though, and divided the cream cheese into 3 portions, for each recipe, so that I would end up with cream cheese on the top and bottom.) I made a poinsetta for the top, out of the sundried tomatoes (which I cut to resemble the flower petals), and basil (for the leaves). It was beautiful, and it tasted wonderful! Everyone devoured it! Thanks for sharing!

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    • on October 04, 2012

      I use a spring pan to make this pesto torte and line bottom with ground walnuts, or Italian bread crumbs, makes a good presentation, no need to invert.

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    Read All Reviews (4)


    Nutritional Facts for Pesto Torte

    Serving Size: 1 (96 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 375.9
    Calories from Fat 340
    Total Fat 37.8 g
    Saturated Fat 21.6 g
    Cholesterol 103.1 mg
    Sodium 429.6 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 0.9 g
    Sugars 1.5 g
    Protein 5.6 g

    The following items or measurements are not included:

    pesto sauce

    Ideas from


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