The best delicious Layered Cheese Torta With Pesto recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Layered Cheese Torta With Pesto recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Layered Cheese Torta With Pesto.
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8 oz Pesto (your favorite recipe
-or purchased)
16 oz Cream Cheese, at room
-temperature (do not used
-whipped product)
12 oz Unsalted butter, at room
-temperature
Pine nuts and basil leaves
-for garnish
This is an exceptionally rich spread that I serve for parties along with
crackers, chips and crudites. It is always well received…based on an
original Sunset Magazine recipe from the early 1980’s. It will stay fresh
for 3-4 days. Leftovers good on pasta or baked potatoes.
Line a bread/loaf pan with plastic wrap, generously extending plastic over
the edges.
In a large bowel, beat cream cheese and butter together until smooth. Using
a rubber spatula, spread about 1/3 of the cheese mixture in the bottom of
the pan, spreading to the corners. Cover with 1/3 of the pesto. Alternate
the cheese and pesto, finishing with cheese.
Fold the plastic wrap over the mixture, press down gently to compact and
press out any bubbles.
Refrigerate until firm…about 2 hours.
Unmold onto a plate (I use an oval platter). Garnish with basil and pine
nuts. (Sometimes I make pesto with pecans!!yummy!!)
16 servings: 345 calories approx. 6 grams protein, 3 grams carbohydrates
Yields
1 Servings
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