Cheese, Pesto and Sun-Dried Tomato Torta

Cheese, Pesto and Sun-Dried Tomato Torta

Time: 7 hrs 30 mins

Ingredients

  • 4 -6 cloves garlic
  • 1 1/2 cups fresh basil leaves, packed
  • 1/3 cup walnuts or 1/3 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 3 (8 ounce) packages cream cheese or 3 (8 ounce) packages neufchatel cheese, softened
  • 1/3 cup freshly grated parmesan cheese
  • 1 1/3 cups sun-dried tomatoes packed in oil, drained (or the same amount of reconstituted dried tomatoes)
  • 1/3 cup tomato paste
  • 1/2 cup butter, softened
  • kosher salt, to taste
  • fresh ground black pepper, to taste

Directions

  • 1 Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
  • 2 Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
  • 3 In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
  • 4 Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
  • 5 Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
  • 6 Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
  • 7 Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
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