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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pesto Sun-Dried Tomato Torte Recipe

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This recipe for Pesto Sun-Dried Tomato Torte is from Cookin' with Barb!, 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:  
3 pkgs cream cheese (8 oz ea.), softened
1/2 C grated Parmesan cheese
3 cloves garlic, finely chopped
1 container (7 oz) refrigeraed pesto
1 jar (8 oz) minced, oil-packed sun-dried tomatoes, well drained
Baguette slices
Directions:
Directions:
Cream together the cream cheese, Parmesan cheese and garlic. Divide into thirds.
Line 5 cup mold or loaf pan (8 1/2 x 4 1/2 x 2 1/2) with plastic wrap. Spoon 1/3 of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours. When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with baguette slices.

 

 

 

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