My New Favorite

Pesto & Sun-dried Tomato Torte

Pesto Layer:
1 cup fresh basil leaves, packed
2 T. balsamic vinegar
1 T. lemon juice
2 T. minced fresh garlic
1/2 tsp. salt
1/8 cup pine nuts
1/4 cup shredded Parmesan cheese
4 T. olive oil
Turn all ingredients into food processor & puree until almost smooth. Pour into a small bowl & set aside.


Sun-dried Tomato Filling:
1/2 c. sun-dried tomatoes, soaked in water until soft, then drained well.
2 T. balsamic vinegar
2T. olive oil
salt to taste
Turn all ingredients into food processor & process until almost smooth. Pour into small bowl and set aside.

Cheese Torte Filling:
1 1/2 lb. cream cheese, softened to room temp.
1 T. minced fresh garlic
1/4 c. shredded Parmesan cheese
4 oz. each Brie, Gorgonzola and Chevre (goat cheese) I let these come to room temp also.
4 eggs
1 1/4 c. whipping cream
1 1/2 tsp. salt
In mixing bowl cream together cream cheese, garlic, Parmesan, Brie, Gorgonzola and Chevre; add eggs, one at a time, mixing well after each addition. Slowly add whipping cream to thin, then season with salt.

Crust:
1 c. dried bread crumbs
2 1/2 tsp. dried basil
2 1/2 tsp. dried thyme
1/8 c. finely chopped pine nuts
1/8 c. grated parmesan cheese
1/4 c. butter, melted
In a mixing bowl, mix ingredients until they bind together.

Now that you have all the components ready, this is what you do:
Take the crust recipe and press mixture into the bottom of a 10-inch springform pan. Pour 1/3 of the cheese mixture over the crust. Carefully cover with all of the pesto mixture, taking care not to mix into the cheese layer. Cover with another 1/3 of the cheese filling. Spread all of the tomato filling over the cheese layer, and top with remaining 1/3 of the cheese mixture.

*Wrap aluminum foil around the spring form pan, bringing it to the top edge of the pan. Place pan in larger pan and add enough water to cover the bottom 1/3 of the springform pan. Bake at 350 degrees for 1 hour or until torte jiggles like Jello, when shaken gently. Remove from oven, cool in the pan and then refridgerate.

Serve torte at room temp. with baguette or crackers. Can feed up to 100 guest at a buffet.

I got this recipe from Kris of Good Food. She is hubby's cousin and an excellent cook and caterer.
We served the torte at Karen's party. Kris told me it freezes well. I am going to try it with three small pans and freeze for holiday parties.
The torte is closest to the camera and garnished with fresh basil on the buffet table. We used 50 candles on the table. The barn is still standing-no fire.

*I wrapped my pan prior to filling, easier.
**Visit Shelly's Blog for more party photos.