Pesto and Sun-Dried Tomato Torte

Name: Pesto and Sun-Dried Tomato Torte
Prep time: 1 d 25 min
Cook time: 1 d 25 min
Total time: 1 d 25 min
Yield: 40
Cuisine: Global
Ingredients: 1 slice Baguette , toasted; 198 grams container refrigerated basil pesto; 680 grams packages each) cream cheese, softened; 3 cloves garlic, finely chopped; 118 milliliters grated Parmesan cheese; 227 grams jar finely chopped sun-dried tomatoes in oil, well drained

One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 99 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 40. From preparation to the plate, this recipe takes approximately 24 hours and 25 minutes. A mixture of baguette, sun-dried tomatoes, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In food processor, place cream cheese, Parmesan cheese and garlic. Cover; process until blended. Divide mixture into thirds (about 1 cup each).

Ingredients you will need

Parmesan

Cream Cheese

Garlic

Equipment you will use

Food Processor

Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon another one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon sun-dried tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover; refrigerate at least 24 hours.

Ingredients you will need

Sun Dried Tomatoes