ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/01/sun-dried-tomato-pesto-torta.jpg”>This sun dried tomato and pesto cheese torta is a real show stopper, but it is easy to make ahead of time. Made with cream cheese, sundried tomatoes, butter, and an easy homemade pesto sauce, this wheel of goodness is also elegant. This recipe is provided by the Andon-Reid Inn Bed and Breakfast in Waynesville, North Carolina, in the foothills of the Smokey Mountains, and near the Biltmore Estate, and Chimney Rock Park. Give this beautiful torta a try next time you are expecting guests, or for a family holiday appetizer.

Sun Dried Tomato and Pesto Cheese Torta

2015-01-05 06:50:36

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Ingredients

1. 16 oz cream cheese, room temperature
2. 16 oz butter, room temperature
3. 6 oz freeze dried sun dried tomatoes
4. 1 cup pesto sauce, below

For the pesto

1. 3 cups firmly packed basil
2. 1 cup freshly grated parmesan cheese
3. 6 garlic cloves
4. ¾ cup olive oil
5. ¾ cup toasted pine nuts

Instructions

1. Put cream cheese and butter in processor bowl, process until smooth
2. In a small bowl, cover dried tomatoes with boiling water; let stand 2 to 5 minutes, or until tomatoes have softened. Drain well, then chop
3. Mix sun-dried tomatoes with pesto sauce
4. Line a 6-cup mold or bowl with plastic wrap, letting ends hang over
5. Layer 1/3 of the cream cheese mixture, half of the tomato/pesto mix in mold or bowl
6. Repeat layers. End with cheese mixture
7. Fold ends of plastic wrap over top, freeze at least 2 hours

Pesto Sauce

1. In the bowl of a food processor fitted with metal blade, combine basil, parmesan cheese and garlic, process until smooth
2. Add olive oil, blend well
3. Add pine nuts, blend with quick on/off pulses
4. Transfer pesto to a bowl, reserve
5. Can be refrigerated at this point

Notes

1. By Andon-Reid Inn Bed and Breakfast

By BnB Finder

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