Pesto Brie Torta Recipes

PESTO TORTE

Steps:

• Beat cream cheese and butter until well blended.
• Mix pesto and parmesan cheese in small bowl.
• Line two 8 oz custard cups (or loaf pan) with plastic wrap.
• Divide cream cheese mixture into four parts (2 for a loaf) 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.
• Repeat layers.
• Fold plastic wrap over each torte, sealing well.
• Chill overnight until firm.
• Unmold, remove plastic wrap.
• Serve with crusty French bread slices.
• Garnish with chives, parsley, or"whatever" for color.

PESTO / BRIE / PINE NUT APPETIZER

Steps:

• Heat brie at about 300 degrees for 10-15 minutes, until just soft to the touch.
• At the same time, heat the pine nuts.
• They are always best toasted just a little.
• Set the brie on a platter.
• Cover it with pesto.
• I don't use the whole package, sot hat more can be added later.
• Cover this with the pine nuts.
• I usually hold a few of these back as well.
• Slice the plum tomatoes and put them around the outside of tray.
• Put the cocktail bread around the outside of this.
• Enjoy!

SUN-DRIED TOMATO AND PESTO TORTA

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.

SUN-DRIED TOMATO AND PESTO TORTA

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.

BRIE TORTA

Steps:

• Chill the Brie well.
• Spray cheese knife with non stick spray.
• Divide Brie into three layers.
• Place rind top layer rind side down.
• Drizzle half the olive oil, then top with.
• half the prosciutto, then
• half the basil, pepper to taste, then
• half the Parmesean cheese.
• Top next layer of Brie and repeat toppings.
• Top with last layer of Brie.
• cut off outer rind.
• press parsley onto outer sides.
• seal tightly in plastic wrap.
• chill several hours or overnight.
• unwrap, cut off top rind.
• spoon tomato pesto over top.
• Serve with sliced Baguette.
• cooking time is chilling time.

PESTO BRIE TORTA

Steps:

• Combine cream cheese and pesto until well blended.
• Using a sharp knife split brie wheel in half horizontally. Place one half cut side up on round serving plate. Spread with cream cheese mixture pressing down firmly. Top with second half cut side down. Cover tightly with plastic wrap and refrigerate at least three hours.
• To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.