Sun Dried Tomato And Pesto Torta Recipes

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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.

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

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.

CHEESE, PESTO AND SUN-DRIED TOMATO TORTA



Cheese, Pesto and Sun-Dried Tomato Torta image

I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.

Provided by TigerJo

Categories     Spreads

Time 7h30m

Yield 20 serving(s)

Number Of Ingredients 12

4 -6 cloves garlic
1 1/2 cups fresh basil leaves, packed
1/3 cup walnuts or 1/3 cup pine nuts
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
3 (8 ounce) packages cream cheese or 3 (8 ounce) packages neufchatel cheese, softened
1/3 cup freshly grated parmesan cheese
1 1/3 cups sun-dried tomatoes packed in oil, drained (or the same amount of reconstituted dried tomatoes)
1/3 cup tomato paste
1/2 cup butter, softened
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
  • Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
  • In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
  • Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
  • Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
  • Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
  • Invert torta onto serving platter, carefully peel away plastic wrap, and serve.

Nutrition Facts : Calories 212.3, Fat 20.6, SaturatedFat 11.1, Cholesterol 51.1, Sodium 213.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.7, Protein 4.2

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

The best sun-dried tomato pesto.

Provided by MRS. CINDY SCHMIDT

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 20m

Yield 40

Number Of Ingredients 13

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

Steps:

  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  • In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g

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Top Asked Questions

How to make sun-dried tomato pesto?
How to make Sun-Dried Tomato Pesto In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky. Add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated.
How do you make homemade pesto?
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.
How do you make pesto tortas with tomato sauce?
Instructions. Spread half of the pesto mixture evenly in the bottom of the prepared dish. Top with half of the sun-dried tomato mixture, then the remaining pesto mixture. Then spread the remaining sun-dried tomato mixture evenly on top of the final pesto layer. Cover the torta well with the plastic wrap hanging outside the souffle dish.
How to cook sun-dried tomatoes?
Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from the oven and allow to cool. Place the half of the sun-dried tomatoes along with all the walnuts, cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper (if using) into a food processor or blender.

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