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Pesto Torte

User Rating 4 Star Rating (7 Reviews)


Pesto Torte

Pesto Torte

Linda Larsen
This fabulous pesto torte appetizer can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. Believe it or not, I reduced the amount of butter used in the original recipe!

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: Serves 10 to 12


  • 2 (8 oz.) pkgs. cream cheese, softened
  • 3/4 cup, or 1-1/2 sticks butter, softened (do NOT use margarine)
  • 1 small jar oil packed sun-dried tomatoes, drained
  • 10 oz. container refrigerated pesto
  • 1/2 cup grated Parmesan cheese
  • 1 (3 oz.) jar pine nuts, toasted


In medium bowl, beat cream cheese and butter until well blended. Mix pesto and Parmesan cheese in small bowl. Line two 8 oz. custard cups with plastic wrap. Divide cream cheese mixture into four parts. 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. Sprinkle with 1/4 of the pine nuts. Repeat layers until all the mixtures are used.

Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap, and sprinkle with more pine nuts, if desired. Serve with crusty French bread slices or sturdy crackers.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Fabulous and Easy, Guest cj_lis

This is so easy....but I don't understand the need for the butter. I've made this using the spreadable cream cheese instead of a brick. I did NOT use the butter. It's a definate make again, and has been a hit!

6 out of 6 people found this helpful.

See all 7 reviews

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