Artichoke Pesto Torta Recipes

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INSTANT PESTO TORTA WITH BREAD AND VEGETABLES



Instant Pesto Torta with Bread and Vegetables image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 9

Vegetable spray
4 pieces sun-dried tomatoes
4 leaves fresh basil
3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)
1/4 cup sun-dried tomato tapenade
1/4 cup prepared basil pesto
1 baguette or whole grain baguette, pre-sliced at the bread counter
Handful baby carrots
Handful grape tomatoes

Steps:

  • Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
  • Arrange carrots and tomatoes along the opposite side of the torta.

PESTO TORTE



Pesto Torte image

This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.

Provided by OhMyStars

Categories     Spreads

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
1 (1 pint) container refrigerated pesto sauce
1/2 cup grated parmesan cheese
French bread

Steps:

  • Beat cream cheese and butter until well blended.
  • Mix pesto and parmesan cheese in small bowl.
  • Line two 8 oz custard cups (or loaf pan) with plastic wrap.
  • Divide cream cheese mixture into four parts (2 for a loaf) 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.
  • Serve with crusty French bread slices.
  • Garnish with chives, parsley, or"whatever" for color.

Nutrition Facts : Calories 375.9, Fat 37.8, SaturatedFat 21.6, Cholesterol 103.2, Sodium 429.6, Carbohydrate 6, Fiber 1, Sugar 1.5, Protein 5.7

ARTICHOKE PESTO



Artichoke Pesto image

A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

Provided by iris5555

Categories     Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

Steps:

  • In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
  • Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
  • Then, with the machine running, drizzle in the extra-virgin olive oil.
  • Mix in parmesan and serve with crostini.

Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4

ARTICHOKE TORTE



Artichoke Torte image

This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.

Provided by Tara Parker-Pope

Categories     main course

Time 1h

Yield 24 Pieces, serves 6 to 8 as an appetizer

Number Of Ingredients 11

1 1/2 pounds frozen artichokes
6 large eggs
2 large cloves of garlic, minced
1 large yellow onion, chopped
1/2 cup fresh parsley, chopped
1 cup bread crumbs
1 cup grated Parmesan cheese (or more to taste)
1/2 cup olive oil
1 teaspoon Italian herb seasoning
1/2 teaspoon pepper
1 teaspoon sea salt

Steps:

  • Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
  • Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
  • Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 15 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams

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