Instant Pesto Torta With Bread And Vegetables Recipes

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

Ingredients

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

PESTO AND PEPPER VEGETABLE TORTA

Pesto and Pepper Vegetable Torta image

Make and share this Pesto and Pepper Vegetable Torta recipe from Food.com.

Provided by Jadestonediabetic

Categories Savory Pies

Time 1h30m

Yield 16 Wedges, 16 serving(s)

Number Of Ingredients 8

Ingredients

2 large onions, peeled and sliced
2 tablespoons extra virgin olive oil
1 (11 ounce) package refrigerated pie crusts
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (13 ounce) jar roasted red peppers, drained
1 cup ricotta cheese
1/3 cup basil pesto
1 (12 ounce) package mozzarella cheese, thinly sliced

Steps:

Sauté onions in oil in a large skillet for about 20 minutes until very soft, stirring frequently. Preheat oven to 375°F Unwrap pie crust and form into a ball. Set aside 1/4 of dough and roll larger piece into a 14-inch circle. Press onto bottom and sides of a 9-inch springform pan. Spread half the onions, olives and peppers in the bottom of the pastry lined pan. In a medium bowl, stir together ricotta and pesto; spread half of mixture over peppers. Top with half of mozzarella, then repeat layers. Roll out smaller piece of dough and place on top. Fold in sides of the pastry so that it overlaps the top circle of dough. Bake for 1 hour, then let cool. Remove sides from pan and cut into thin wedges. Serve chilled or at room temperature.
Cook time: 1 hour 20 minutes
Nutrition Per Serving: 230 calories, 10 g protein, 15 g total fat (6 g sat., 0 g trans), 16 g carbohydrate, 1 g fiber, 2 g sugar, 20 mg cholesterol, 380 mg sodium, 5.5 points.

Nutrition Facts : Calories 225.9, Fat 15.4, SaturatedFat 6.4, Cholesterol 24.6, Sodium 622.4, Carbohydrate 14.6, Fiber 1.5, Sugar 1.9, Protein 7.9

INSTANT PESTO TORTA

INSTANT PESTO TORTA image

Categories Cheese Appetizer Cocktail Party Chill

Yield 16

Number Of Ingredients 7

Ingredients

2 drizzles olive oil
4 sun-dried tom
4 leaves fresh basil
3 packages Boursin garlic-herb cheese
1/4 c prepared sun-dried tomato tapenade (spread)
1/4 c prepared basil pesto
1 baguette, sliced

Steps:

Brush a small bowl with a little of oil. Line bowl with plastic wrap. Drizzle in more oil, and brush it over the wrap. In the bowl's bottom, arrange the sun dried tomatoes and basil leaves like an open flower. Add a package of cheese and press in firmly, smoothing the top. Layer in tomato spread. Press in another cheese, add pesto. Carefully press in last cheese. Place a serving plate over the bowl and invert. Hold the edges of the plastic wrap to release the cheese: remove the wrap. Arrange baquette slices beside the torta. Cut through the torta and spread it on the bread. Can refrig 4 days.

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