Instant Pesto Torta With Bread And Vegetables Recipes

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PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA



Pesto, Olive, and Roasted-Pepper Goat Cheese Torta image

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Categories     Cheese     Herb     Olive     Pepper     Appetizer     Cocktail Party     Quick & Easy     Goat Cheese     Summer     Gourmet     Oscars     Sugar Conscious     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 hors d'oeuvre servings

Number Of Ingredients 8

1/4 cup prepared basil pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons bottled black olive paste or tapenade
Accompaniment: crackers or toasts
Special Equipment
a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

Steps:

  • Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
  • Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
  • Blot peppers well between paper towels to remove excess liquid.
  • Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
  • Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
  • Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
  • Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.

SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

ARTICHOKE PESTO TORTA



Artichoke Pesto Torta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 4h35m

Yield 12 servings

Number Of Ingredients 14

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)

Steps:

  • Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
  • Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
  • Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
  • Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

SUN-DRIED TOMATO AND PESTO TORTA



Sun-dried Tomato and Pesto Torta image

Make and share this Sun-dried Tomato and Pesto Torta recipe from Food.com.

Provided by Hag chef

Categories     Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/2 cup butter
1/2 small onion, finely chopped
1/2 cup pesto sauce
1/2 cup chopped sun-dried tomato (soak the sundried tomatoes for 15 minutes in boiling water to reconstitute them.)
fresh basil or parsley (garnish)
toasted pine nuts, crushed (garnish)

Steps:

  • Beat together cream cheese and butter in food processor (or beaters).
  • Add the onion.
  • Line a 2 cup margarine tub, or bowl, with plastic wrap.
  • Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
  • Top with ½ of the pesto and tomatoes.
  • Repeat layers.
  • Top with cream cheese mixture.
  • Spread layers to the edge of the bowl, so they will show through when unmolded.
  • Refrigerate for several hours or overnight.
  • Unmold onto serving plate.
  • Serve with baguette slices or your favourite crackers.

Nutrition Facts : Calories 140.8, Fat 14.3, SaturatedFat 9, Cholesterol 41.1, Sodium 157.7, Carbohydrate 2.1, Fiber 0.3, Sugar 1, Protein 1.9

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