PESTO TORTA Basil, Garlic & Pine Nut Pesto
If you possess a small (6”) spring form pan, this makes the recipe very simple but, if not, you can form this by hand.
8 tablespoons Basil, Garlic and Pine Nut Pesto
½ cup water
¼ cup EVOO
8 ounces cream cheese
8 ounces Feta cheese
½ cup grated Parmesan cheese
1 tablespoon heavy cream
¼ cup sundried tomatoes, chopped
1. In a small bowl, mix the Basil, Garlic and Pine Nut Pesto with the water and oil. Set aside for at least 30 minutes to allow the mix to thicken.
2. In a food processor, blend the cream cheese, Feta cheese, Parmesan and heavy cream till smooth.
Spoon ⅓ of the cheese mixture onto a small plate, (about 8” diameter) or into the greased spring form pan, spreading it into a circle about 6 inches diameter. Spoon ½ of the pesto mixture on top, spreading it to cover the top only of the cheese mixture. You can help form the sides using your free hand cupped around the cheese base. Top with another ⅓ of the cheese mixture, the other half of the pesto and finish with the final ⅓ of the cheese mixture. For the appearance, keep the sides as straight and clean as possible, using your spare hand as a guide.
3. Sprinkle the top with the chopped sundried tomatoes. Cover with film and chill until time to serve. Serve with plain crackers or water biscuits.
This recipe can also be made using the Sundried Tomato Seasoning & Pesto
This makes a very pretty presentation as a dish to pass at a party.