Cheesy Pesto & Sun-Dried Tomato Torte
We first had this appetizer at a family get-together at my aunt and uncles house. My sisters and I grazed on this until it was gone. So addicting!
3-8 Oz pkg cream cheese, softened
1/2 C. grated Parmesan cheese
3 cloves garlic, finely chopped
1-7 oz container refrigerated pesto
1- 8 oz jar, oil packed sun dried tomatoes, well drained
Baguette slices
Place cream cheese, Parmesan and garlic in food processor. Blend. Divide in thirds.
Line loaf pan with plastic wrap. Spoon 1/3 of the cheese mixture in bottom of mold, smooth top with spatula. Spoon pesto on cheese layer. Add another layer of cheese, then spoon sun-dried tomatoes on cheese layer. Spoon remaining cheese over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate 1-2 days.
When ready to serve, invert mold onto serving platter. Remove plastic wrap. Serve with baguette slices.
3-8 Oz pkg cream cheese, softened
1/2 C. grated Parmesan cheese
3 cloves garlic, finely chopped
1-7 oz container refrigerated pesto
1- 8 oz jar, oil packed sun dried tomatoes, well drained
Baguette slices
Place cream cheese, Parmesan and garlic in food processor. Blend. Divide in thirds.
Line loaf pan with plastic wrap. Spoon 1/3 of the cheese mixture in bottom of mold, smooth top with spatula. Spoon pesto on cheese layer. Add another layer of cheese, then spoon sun-dried tomatoes on cheese layer. Spoon remaining cheese over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate 1-2 days.
When ready to serve, invert mold onto serving platter. Remove plastic wrap. Serve with baguette slices.
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