Olive Pesto And Bruschetta Cheese Torta Recipes

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PESTO BRUSCHETTA



Pesto Bruschetta image

My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 29 appetizers.

Number Of Ingredients 4

1 loaf (1 pound) French bread, cut into slices
1 jar (7 ounces) prepared pesto
2 medium tomatoes, seeded and finely chopped
1 package (4 ounces) crumbled feta cheese

Steps:

  • Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

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.

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