Pesto and Sun-Dried Tomato Torte

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

Suggestions


Are you looking for a show-stopping appetizer that will impress your guests and tantalize their taste buds? Look no further than this delightful Pesto and Sun-Dried Tomato Torte! Perfect for gatherings, this elegant dish combines the rich flavors of creamy cheese, aromatic basil pesto, and tangy sun-dried tomatoes, all beautifully layered to create a stunning presentation.

In just 25 minutes of prep time, you can whip up this delicious torte that serves up to 40 people, making it an ideal choice for parties, potlucks, or holiday celebrations. The creamy texture of the cheese, paired with the vibrant taste of pesto and the savory notes of sun-dried tomatoes, creates a harmonious blend that will have everyone coming back for seconds.

Not only is this torte a feast for the eyes, but it’s also a guilt-free indulgence, clocking in at only 101 calories per serving. With a balanced caloric breakdown of protein, fat, and carbs, you can enjoy this dish without compromising your dietary goals. Serve it alongside crispy baguette slices for a delightful crunch that complements the creamy layers.

Whether you’re a seasoned chef or a kitchen novice, this Pesto and Sun-Dried Tomato Torte is easy to prepare and sure to become a favorite in your recipe repertoire. Get ready to wow your guests with this deliciously sophisticated appetizer!

Ingredients

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

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%