Pesto and Sun-Dried Tomato Torte

Health score
1%
Pesto and Sun-Dried Tomato Torte
25 min.
40
101kcal

Suggestions


Indulge in the delightful flavors of our Pesto and Sun-Dried Tomato Torte, a perfect appetizer that will impress your guests and elevate any gathering. This creamy, savory torte combines the rich taste of cream cheese and Parmesan with the aromatic essence of garlic and basil pesto, creating a harmonious blend that tantalizes the taste buds. The addition of sun-dried tomatoes adds a burst of sweetness and a beautiful pop of color, making this dish not only delicious but visually appealing as well.

Ready in just 25 minutes, this recipe is a breeze to prepare, allowing you to spend more time enjoying the company of your friends and family. With 40 servings, it’s an ideal choice for parties, potlucks, or any festive occasion. Each bite is a creamy explosion of flavor, with a satisfying texture that pairs perfectly with crispy baguette slices.

Whether you’re hosting a casual get-together or a sophisticated soirée, this Pesto and Sun-Dried Tomato Torte is sure to be a crowd-pleaser. Its elegant presentation and delectable taste will leave your guests raving about your culinary skills. So, roll up your sleeves and get ready to impress with this easy yet impressive dish that brings the taste of gourmet dining right to your home!

Ingredients

  • 24 oz cream cheese softened
  • 0.5 cup parmesan cheese grated
  • cloves garlic finely chopped
  • oz basil pesto refrigerated
  • oz sun-dried olives minced drained well
  • slices crusty baguette 

Equipment

  • food processor
  • plastic wrap
  • loaf pan
  • spatula

Directions

  1. In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
  2. Line 5-cup mold or 8x4-inch loaf pan 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 pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
  3. When ready to serve, turn mold upside down onto serving platter and remove plastic wrap.
  4. Serve torte with baguette slices.

Nutrition Facts

Calories101kcal
Protein9.72%
Fat70.74%
Carbs19.54%

Properties

Glycemic Index
3.97
Glycemic Load
1.28
Inflammation Score
-3
Nutrition Score
3.0826086962353%

Nutrients percent of daily need

Calories:101.03kcal
5.05%
Fat:8.23g
12.66%
Saturated Fat:3.98g
24.85%
Carbohydrates:5.11g
1.7%
Net Carbohydrates:4.32g
1.57%
Sugar:2.97g
3.3%
Cholesterol:18.66mg
6.22%
Sodium:132.72mg
5.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.54g
5.09%
Vitamin A:388.85IU
7.78%
Potassium:221.12mg
6.32%
Manganese:0.12mg
5.75%
Phosphorus:47.41mg
4.74%
Vitamin B2:0.07mg
4.35%
Calcium:43.02mg
4.3%
Copper:0.09mg
4.29%
Selenium:2.38µg
3.4%
Iron:0.6mg
3.33%
Magnesium:13.23mg
3.31%
Fiber:0.8g
3.19%
Vitamin B3:0.57mg
2.84%
Vitamin C:2.29mg
2.78%
Vitamin K:2.84µg
2.71%
Vitamin B1:0.04mg
2.62%
Vitamin B5:0.22mg
2.24%
Zinc:0.26mg
1.74%
Vitamin B6:0.03mg
1.65%
Folate:6.32µg
1.58%
Vitamin E:0.16mg
1.04%