Pesto and Sun-dried Tomato Torta
Joanne
Make ahead, enjoy later. Always a big hit on Manulife treat day!
ingredients
- 1 package (8 oz) cream cheese
- 1/2 cup butter
- 1/2 small onion, chopped
- 1/4-1/2 cup pesto
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup toasted pine nuts
- Fresh basil leaves or parsley sprigs for garnish
directions
- 1
1. In a food processor or with a mixer, blend cream cheese and butter until smooth.
- 2
2. Stir in onion to blend.
- 3
3. Line a 2-cup (500 ml) bowl with plastic wrap. Layer 1/3 of the cheese mixture in the bottom. Spread with 1/2 of the pesto, then 1/2 of the sun-dried tomatoes. (Spread each of these right to the edge so the layers can be seen when unmolded).
- 4
4. Add a second layer of cheese. Spread remaining pesto, then sun-dried tomatoes. Spread remaining cheese on top.
- 5
5. Cover and refrigerate for at least 2 hours or overnight.
- 6
6. Unmold at serving time and remove plastic wrap. Press pine nuts into surface. Garnish with fresh basil leaves or parsley sprigs.
notes
Serve with crackers or interesting breads.
Source: Joanne
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