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BASIL PESTO TORTE WITH SUN DRIED TOMATOES Recipe

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This recipe for BASIL PESTO TORTE WITH SUN DRIED TOMATOES is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 pound cream cheese, room temperature
1 pound salted butter, room temperature
2 cups prepared Pesto, home made, use less oil. or store bought.
2 cups finely diced sun dried tomatoes in oil, drained,
3/4 cup toasted pine nuts
3 fresh basil leaves plus more for garnish.
Directions:
Directions:
Mix butter and cream cheese with mixer until well blended.

Line a deep Med. sized rounded bottom mixing bowl with plastic wrap; with 6 inches on the sides hanging over.

Set the basil leaves (top side down) in a star pattern, stems touching in the center and bottom of the plastic wrapped bowl. Scatter 10-15 pine nuts on the bottom.

Spoon 1/3 of the cheese mixture on the basil leaves, being careful not to disturb their design, spoon the pesto on cheese, making sure there is enough pesto on the edge of the bowl to make a ¼ -½ inch visible layer. Spoon and spread 1/3 more cheese mixture on the basil
mixture and spread with tomatoes, then the rest of the cheese. Make sure the edges show the basil and tomatoes. top with remaining cheese, smooth, wrap overhanging plastic wrap over cheese pat gently and chill at least 4 hours. Unwrap plastic, set serving plate on top and turn over, remove bowl and plastic wrap. Serve with crackers or baguette slices,

 

 

 

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