Pesto Torta (Layered Spread)

Pesto Torta (Layered Spread)

22
Valerie B 1

"A super cream cheese and pesto spread. Very simple, but a great flavor combination. It looks very pretty for Christmas parties. Serve with crackers or bread."

Ingredients 3 h 20 m {{adjustedServings}} servings 364 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Slice each block of cream cheese lengthwise. Line a loaf pan with plastic wrap. Place one strip of cream cheese between two layers of plastic wrap. Flatten the cheese with a rolling pin until it is the same size as the loaf pan's bottom. Place the cream cheese into the loaf pan. Spread pesto (about 1/4 inch thick) over the cream cheese. Repeat this process until all of the pesto and cream cheese has been used. The final layer should be cream cheese. Fold the plastic wrap over the final layer, and refrigerate for at least 3 hours.
  2. When you are ready to serve, gently remove the torta from the loaf pan. Unwrap the plastic wrap. Place drained, roasted red peppers over the top of the torta.
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Reviews 22

  1. 29 Ratings

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Spongebob7
3/2/2004

This is a delicious recipe. I have had a slightly more complex version that is also layered with pignoli nuts and sun-dried tomatoes, along with the pesto layers. It is then topped with thinly sliced provolone. It produces a red white and green layer effect like the Italian flag! When you turn the torte out of whatever receptacle you've molded it in (I've had it in a small round cake shape) stick herbs such as fresh minced chives, and basil to the sides (it will stick to the cream cheese). This has been served at our company functions several times...it is very elegant if done right. And it is seriously good!

kfred04
2/3/2008

To make it even simpler, I used one block of cream cheese, cutting a zig zag pattern through the middle, reversed the two pieces to create a Christmas tree. Topped with pesto, and smaller pieces of the red peppers in rows looking like lights. Then a friend broke a Triscuit cracker in half to make the trunk. Looked great and tasted even better.

Perri Pender
12/29/2005

Prepared this and numerous other recipes from this site for a 50th wedding anniversary party. Everyone asked who catered the party!!! Very easy to make and can be prepared a cday or two ahead of time, whioch is awsome, I added 2 pieces of provolone cheese to the top then added the peppers, chopped fine, pretty presentation! Thanks for sharing. I have a suggestion: when reviewing or even sending in a recipe please state how far in advance it can be made, or if it can be frozen, when you are having a large party this information is SO HELPFUL!!!!!