Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

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.

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.
Most Helpful

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!

hepcat1 November 05, 2006

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!

Belinda in Austin, TX December 30, 2007

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.

FrancinaCucina October 04, 2012