Sweeter and I were invited to a Super Bowl party on, you guessed it, Super Bowl Sunday.
Let me back up a bit. In December, a friend of mine threw her parents a surprise Anniversary party and made all of the food. There was a dip that she had at the party that was to-die-for. I just had to have the recipe. She emailed it to me and I have been waiting for the perfect time to make it. I knew that Sweeter would like it because he loves, loves pesto.
My friend found this recipe in a Do-It-Ahead Diva.
It is fantastic!
I definitely recommend it!
{the one piece of advice that I would give is to not add EVOO to the sun dried tomato pesto...because it already has EVOO in it. It makes it look like the torte is melting..it was still delicious though!}
"Perfect Party Food" by the Diva of Do-Ahead
Red, White, and Green Pesto Torte
Description: velvety layers of cream cheese interwoven with spicy green and red pestos make this spread a visual and sensory delight. Serve with sliced baguettes, cucumber rounds, pita chips, or water crackers.
Torte Recipe:
Ingredients:
Two 8 oz packages cream cheese, softened
1 lb (4 sticks) unsalted butter, softened
1 T Worcestershire sauce
1 T garlic salt
3.25 c Basil Pesto (recipe below)
3.5 - 4 c Sun Dried Tomato Pesto (recipe below)
Fresh basil leaves for garnish
Oil packed sun-dried tomatoes, drained, and cut into strips for garnish
1. In a large bowl with an electric mixer, or in a food processor, cream or process together the cream cheese and butter. And the worcestershire and garlic salt and blend until smooth
2. Line a 4-6 cup mold (loaf pan, souffle dish, or lotus bowl, I used a regular bowl) with plastic wrap letting 4 inches hang over the edge. Wet your hands with warm water and pat a 1/2 in layer of the cream cheese mixture into the bottom of the mold. Spread a 3/4 in layer of Basil Pesto over the cream cheese. Spread with another 1/2 in layer of the cream cheese mixture. Cover with a 3/4 in layer of sundried tomato pest. Continue to layer the cream cheese and pestos ending with the cream cheese. Freeze any leftover pestos. Fold the plastic wrap over the top of the mold.
DIVA DO-AHEAD: At this point, refrigerate for at least 1 hr and up to 2 days to firm up the torte, or freeze in a zipper-top plastic bag for up to 2 months. Defrost overnight in the refrigerator before continuing.
3. Unmold the torte onto a serving plate, peel off the plastic wrap, and decorate the top of the torte with basil leaves and sun dried tomato strips.
Basil Pesto
(recipe says it makes 3.5 cups, but I only came up with about 1.5 cups... I'd double it to be safe, or maybe I didn't pack in the basil enough, both are possible!)
Ingredients
2 c fresh basil
1 c fresh grated Parmesan
1/4 c pine nuts (these were $8 at the store so I used walnuts instead)
3 cloves garlic (I used like 6)
1/2 c EVOO (Extra virgin olive oil)
-In the food processor blend basil, cheese, nuts, and garlic.
-Gradually add oil, and the blend for 30 seconds
- pour into jar with 1/2 inch EVOO on top for up to 5 days storage (or skip the EVOO top to make torte right away)
Sun-dried tomato pesto
1.5 c oil packed SD tomatoes
6 med garlic cloves
1 c. fresh basil
1 c fresh grated parmaesan
1/2 c EVOO
2 T balsamic vinegar
-blend everything in food processor, add EVOO and vinegar last, blend for 30 seconds
-pour into jar to keep up to 7 days
Red, White, and Green Pesto Torte
Description: velvety layers of cream cheese interwoven with spicy green and red pestos make this spread a visual and sensory delight. Serve with sliced baguettes, cucumber rounds, pita chips, or water crackers.
Torte Recipe:
Ingredients:
Two 8 oz packages cream cheese, softened
1 lb (4 sticks) unsalted butter, softened
1 T Worcestershire sauce
1 T garlic salt
3.25 c Basil Pesto (recipe below)
3.5 - 4 c Sun Dried Tomato Pesto (recipe below)
Fresh basil leaves for garnish
Oil packed sun-dried tomatoes, drained, and cut into strips for garnish
1. In a large bowl with an electric mixer, or in a food processor, cream or process together the cream cheese and butter. And the worcestershire and garlic salt and blend until smooth
2. Line a 4-6 cup mold (loaf pan, souffle dish, or lotus bowl, I used a regular bowl) with plastic wrap letting 4 inches hang over the edge. Wet your hands with warm water and pat a 1/2 in layer of the cream cheese mixture into the bottom of the mold. Spread a 3/4 in layer of Basil Pesto over the cream cheese. Spread with another 1/2 in layer of the cream cheese mixture. Cover with a 3/4 in layer of sundried tomato pest. Continue to layer the cream cheese and pestos ending with the cream cheese. Freeze any leftover pestos. Fold the plastic wrap over the top of the mold.
DIVA DO-AHEAD: At this point, refrigerate for at least 1 hr and up to 2 days to firm up the torte, or freeze in a zipper-top plastic bag for up to 2 months. Defrost overnight in the refrigerator before continuing.
3. Unmold the torte onto a serving plate, peel off the plastic wrap, and decorate the top of the torte with basil leaves and sun dried tomato strips.
Basil Pesto
(recipe says it makes 3.5 cups, but I only came up with about 1.5 cups... I'd double it to be safe, or maybe I didn't pack in the basil enough, both are possible!)
Ingredients
2 c fresh basil
1 c fresh grated Parmesan
1/4 c pine nuts (these were $8 at the store so I used walnuts instead)
3 cloves garlic (I used like 6)
1/2 c EVOO (Extra virgin olive oil)
-In the food processor blend basil, cheese, nuts, and garlic.
-Gradually add oil, and the blend for 30 seconds
- pour into jar with 1/2 inch EVOO on top for up to 5 days storage (or skip the EVOO top to make torte right away)
Sun-dried tomato pesto
1.5 c oil packed SD tomatoes
6 med garlic cloves
1 c. fresh basil
1 c fresh grated parmaesan
1/2 c EVOO
2 T balsamic vinegar
-blend everything in food processor, add EVOO and vinegar last, blend for 30 seconds
-pour into jar to keep up to 7 days
Yummmmmm!!
You all MUST try it!!
2 comments:
I'll be honest, never been a huge pesto fan but this sounds good! Doesn't hurt to try, right? ;)
Yum! Those recipes look so good. I love anything with olive oil. Anywho, These are keepers. THanks for sharing. Oh, and LOVE your header picture by the way.
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