Sun-dried Tomato and Pesto Torta
"My aunt served this at their anniversary party. It was so good, I had to have the recipe!"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter
- 1⁄2 small onion, finely chopped
- 1⁄2 cup pesto sauce
- 1⁄2 cup chopped sun-dried tomato (soak the sundried tomatoes for 15 minutes in boiling water to reconstitute them.)
- fresh basil or parsley (garnish)
- toasted pine nuts, crushed (garnish)
directions
- Beat together cream cheese and butter in food processor (or beaters).
- Add the onion.
- Line a 2 cup margarine tub, or bowl, with plastic wrap.
- Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
- Top with ½ of the pesto and tomatoes.
- Repeat layers.
- Top with cream cheese mixture.
- Spread layers to the edge of the bowl, so they will show through when unmolded.
- Refrigerate for several hours or overnight.
- Unmold onto serving plate.
- Serve with baguette slices or your favourite crackers.
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Reviews
-
I have made this for several parties, and it's always a hit. I also made it just using sun dried tomato pesto in place of the chopped tomatoes and basil pesto - that's good too! -
To reconstitute the sundried tomatoes, pour boiling water over to cover, and soak for 15 minutes.
RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
