Thursday, December 6, 2018

Pesto Torte

This is a great holiday recipe - easy, make-ahead AND red and green! 

I made it years ago and thought I put it on You Go Girl.... but I don't think so.  I usually make a couple at a time and keep them in fridge so they are ready to go.  I like to make a few smaller ones instead of one larger one.  You could use any small container..... and line it with plastic wrap.  I used a small loaf pan... but you could use a small bowl. 

Pesto Torte

8 oz of cream cheese, softened (or 1/2 cream cheese and 1/2 goat cheese, blended together)
basil pesto
toasted slivered almonds or pine nuts or chopped walnuts
sundried tomatoes in oil, drained and chopped
shredded Parmesan cheese
Balsamic glaze for drizzle, optional

Line a small loaf pan or small bowl with plastic wrap.  Spread 1/3 of cream cheese in bottom of lined container, getting it even and in the corner.  Top with a layer of pesto.  I then like to sprinkle a little bit of shredded Parmesan and sprinkle a layer of slivered almonds.  Top with another layer of cream cheese, spreading thin and into the corners.  Top with a layer of chopped, drained sun-dried tomatoes.  Sprinkle on more shredded Parmesan and then more slivered almonds.  Top with last layer of cream cheese.  Cover with plastic wrap and refrigerated for several hour or several days. When ready to serve, invert onto a plate and pull off plastic wrap.  Top with a sprinkling of shredded Parmesan, slivered almonds and drizzle with a balsamic glaze.  Garnish more if desired. Serve with favorite crackers.