Pesto Brie 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.

BRIE AND PESTO FONDUE



Brie and Pesto Fondue image

Provided by Food Network

Number Of Ingredients 8

1/4 cup packed, coarsely chopped fresh basil leaves
1 ounce freshly grated Parmigiano-Reggiano cheese (1/ 4 cup)
1 garlic clove, minced
1 cup dry, white wine
1 tablespoon white wine vinegar
1 pound ripe Brie cheese, well chilled, rind trimmed and discarded, cut into small cubes (about 2 cups)
2 tablespoons cornstarch
Freshly ground pepper, to taste

Steps:

  • Place the basil, Parmigiano-Reggiano cheese, and garlic in a blender. With the machine running, add 1/ 4 cup of the wine and process until thick. Set the pesto aside. In a medium, heavy-bottomed saucepan, bring the remaining 3/ 4 cup wine and the vinegar to a bare simmer over medium heat. In a medium bowl, toss the Brie cheese with the cornstarch. A handful at a time, stir the cheese into the saucepan, stirring the first batch until melted before adding another. Allow the fondue to bubble once or twice, but do not boil. Stir in the pesto and season with the pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.;

CHEESE AND PESTO SPREAD



Cheese and Pesto Spread image

A nice, light spread perfect for holiday entertaining. Serve with crackers.

Provided by CHStewart

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 6h20m

Yield 12

Number Of Ingredients 9

1 cup firmly packed basil leaves
¼ cup toasted pine nuts
1 ½ teaspoons minced garlic
6 tablespoons grated Parmesan cheese
6 tablespoons grated Romano cheese
⅓ cup olive oil
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package Brie cheese
½ cup heavy whipping cream

Steps:

  • Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.
  • Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
  • Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.
  • Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 1.7 g, Cholesterol 68.2 mg, Fat 27.1 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 13.4 g, Sodium 318.4 mg, Sugar 0.3 g

SUN-DRIED TOMATO AND PESTO TORTA



Sun-dried Tomato and Pesto Torta image

Make and share this Sun-dried Tomato and Pesto Torta recipe from Food.com.

Provided by Hag chef

Categories     Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/2 cup butter
1/2 small onion, finely chopped
1/2 cup pesto sauce
1/2 cup chopped sun-dried tomato (soak the sundried tomatoes for 15 minutes in boiling water to reconstitute them.)
fresh basil or parsley (garnish)
toasted pine nuts, crushed (garnish)

Steps:

  • Beat together cream cheese and butter in food processor (or beaters).
  • Add the onion.
  • Line a 2 cup margarine tub, or bowl, with plastic wrap.
  • Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
  • Top with ½ of the pesto and tomatoes.
  • Repeat layers.
  • Top with cream cheese mixture.
  • Spread layers to the edge of the bowl, so they will show through when unmolded.
  • Refrigerate for several hours or overnight.
  • Unmold onto serving plate.
  • Serve with baguette slices or your favourite crackers.

Nutrition Facts : Calories 140.8, Fat 14.3, SaturatedFat 9, Cholesterol 41.1, Sodium 157.7, Carbohydrate 2.1, Fiber 0.3, Sugar 1, Protein 1.9

SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

ELEGANT BAKED BRIE



Elegant Baked Brie image

This is an elegant twist to an already elegant dish. This baked brie combines the strong but coordinating flavors of brie cheese with pesto sauce and pine nuts. It has a sweet taste and can be eaten alone or served with crackers or baked French bread.

Provided by MRSGERT

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 30m

Yield 8

Number Of Ingredients 5

1 (8 ounce) round Brie cheese
2 tablespoons pesto sauce
¼ cup toasted pine nuts
2 teaspoons brown sugar
1 (8 ounce) package refrigerated crescent rolls

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut Brie cheese horizontally in half, creating two equal rounds similar to a layered cake. Spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. Place the other Brie half on top of pesto mixture.
  • Separate crescent rolls and cover entire Brie round with crescent roll dough, sealing all the gaps. Place covered Brie on a baking sheet.
  • Bake in the preheated oven until Brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 13.1 g, Cholesterol 29.6 mg, Fat 17.8 g, Fiber 0.3 g, Protein 9.6 g, SaturatedFat 7.2 g, Sodium 428.6 mg, Sugar 3.4 g

PESTO BRIE TORTA



Pesto Brie Torta image

Elegant appetizer but easy because can do ahead. From The Hors D'Oeuvre Book by C. Castle. Note this needs to set up for several hours prior to service.

Provided by Vicki in CT

Categories     Spreads

Time 3h15m

Yield 15 serving(s)

Number Of Ingredients 4

4 ounces cream cheese, room temperature
1 cup pesto sauce, room temperature
8 ounces brie round, chilled
garnish with basil leaves

Steps:

  • Combine cream cheese and pesto until well blended.
  • Using a sharp knife split brie wheel in half horizontally. Place one half cut side up on round serving plate. Spread with cream cheese mixture pressing down firmly. Top with second half cut side down. Cover tightly with plastic wrap and refrigerate at least three hours.
  • To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.

Nutrition Facts : Calories 76.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 23.5, Sodium 119.6, Carbohydrate 0.4, Sugar 0.3, Protein 3.6

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