Pesto Torte

Well that’s pretty. What is it? 

It’s a pesto torte!

A torte?

Yes. I mean, sure, it’s not your traditional sweet short cake, but gimme a break. It’s cute.

A pesto torte, unlike a chocolate torte, is much better before the meal, as an appetizer, an impressive little three colored beauty made of cheese, pesto, and sun-dried tomatoes. 

You can get creative with how you layer the colors together and ratios of pesto and tomato to cheese, but simple layers, as you can see, are pretty (and delicious) enough. 

Submitted by Jen Nelson

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Ingredients

1/4 cup Vegetaball’s pesto

8 oz cream cheese, room temperature 

1/3 cups drained oil-packed sun-dried tomatoes

1 tsp tomato paste

1/4 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs

Baguette slices, toasted, crackers or raw veggies (such as carrots, celery, cucumber spears).

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Coarsely chop tomatoes in a food processor. Add tomato paste and process until mixture is almost smooth. Add 2 Tbsp  cream cheese and blend well.

Using electric mixer, beat remaining cream cheese and butter in a large bowl until fluffy. Season with salt and pepper.

Spray a small soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 1/3 of the cream cheese-butter mixture evenly over bottom of prepared dish. Top with tomato mixture, then 1/3 of the cream cheese-butter mixture, then the pesto mixture. Repeat layering with last of the cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)

Invert torte onto platter. Peel off plastic. Garnish with basil sprigs. Serve with baguette slices or crackers.