Pesto Torte

Course : Appetizers
Serves: 1
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12 ounces cream cheese or reduced fat cream cheese -- room temperature
3/4 cup ricotta cheese
3/4 cup butter -- room temperature
1/2 cup verdi pesto sauce
1 package assorted crackers and breads

Preparation / Directions:

Line deep 6-cup bowl with plastic wrap. Blend cream cheese, ricotta cheese and butter in processor until smooth. Season to taste with salt and pepper. Spread 1/3 of cheese mixture in prepared bowl. Spoon 1/2 of pesto over. Spread 1/2 of remaining cheese over pesto. Top with remaining pesto, then top that layer with remaining cheese. Cover and refrigerate at least 4 hours or overnight. Uncover torte and unmold onto serving platter. Let stand at room temperature 30 minutes before serving. Serve with crackers and breads. Prep Time: 10 minutes Freeze Time: 4 hours Makes: 8 servings This appetizer is perfect for big parties, especially since it can be made a day ahead. I like to make it in a glass bowl, so my guests can see the pretty layers.


Nutritional Information:

1541 Calories (kcal); 162g Total Fat; (92% calories from fat); 22g Protein; 6g Carbohydrate; 466mg Cholesterol; 1560mg Sodium

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