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Pesto Torte




Source of Recipe


Ann Hodgman's Beat This cookbook

2 8-oz. pkgs. cream cheese, softened
1 cup, or 2 sticks butter (yes, 2 sticks!!), softened
1 small jar oil-packed sun-dried tomatoes, drained and chopped
1 container refrigerated pesto
1/2 cup grated Parmesan cheese
French bread

Beat cream cheese and butter until well blended. Mix pesto and cheese in small bowl. Line two 8 oz. custard cups with plastic wrap. Divide cream cheese mixture into four parts. Spoon 1/4 of cream cheese mixture into each custard cup. Sprinkle each with 1/4 of the tomatoes. Spread 1/4 of the pesto mixture over tomatoes. Repeat layers. Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap, and serve with crusty French bread slices.

Serves 8 to 10