Cheesy Pesto And Sun-Dried Tomato Torte
|Course : Vegetables
|3 Packages cream cheese -- (8 ounces each) softened
|1/2 Cup grated parmesan cheese
|3 Cloves garlic -- finely chopped
|1 package refrigerated pesto -- (7 ounces)
|1 Jar minced oilpacked sun-dried tomatoes -- (8 ounces) well drained
|1 loaf Baguette slices -- if desired
Preparation / Directions:
1. Place cream cheese, parmesan cheese and garlic in food processor. Cover
process until blended. Divide into thirds (about 1 cup each)
2. Line 5-cup mold or loaf pan 8 1/2x4 1/2x2 1/2 inches, with plastic wrap.
Spoon one-third of the cheese mixture in bottom of mold; smooth top with
spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese
mixture over the pesto layer, smooth top with spatula. spoon tomatoes evenly
over second cheese layer. Spoon remaining cheese mixture over tomatoes.
filled mold on counter to pack down. Cover and refrigerate 1 to 2 days.
3. When ready to serve, invert mold onto serving platter. Remove plastic
Serve torte with baguette slices.
2625 Calories (kcal); 255g Total Fat; (86% calories from fat); 70g Protein; 23g Carbohydrate; 795mg Cholesterol; 2803mg Sodium