Basil Cheese Torta with Red Bell Pepper Strips & Pine Nuts
Submitted by ynet
Layered cheese torta with pesto cream cheese, provolone, sun-dried tomatoes, roasted red peppers, and toasted pine nuts. A stunning no-bake appetizer that chills overnight and keeps for weeks.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the appetizer that stops people mid-conversation at every party.
Layers of pesto-swirled cream cheese, thin provolone slices, sweet roasted red peppers, sun-dried tomatoes, and toasted pine nuts get pressed into a loaf pan and chilled until firm.
When you unmold it the next day and slice into those gorgeous striped layers, the whole room leans in.
Serve it at room temperature with crusty bread or crackers, and watch it vanish.
The best part? It keeps in the fridge for weeks, so you can make it well ahead of any gathering.
Kitchen Tips
- Slice the torta while still cold for the cleanest cuts, then let it warm to room temperature for the best flavor
- Press down firmly between each layer to eliminate air pockets and keep slices from falling apart
- Toast pine nuts in a dry skillet over medium heat, shaking often; they go from golden to burnt in seconds
- Line the pan with enough plastic wrap overhang to fold back over the top for easy unmolding
Variations
- Use lemon pesto with toasted slivered almonds and a teaspoon of lemon zest in the cream cheese for a citrusy twist
- Try purple basil pesto with extra sun-dried tomatoes and skip the red pepper
- Swap in cinnamon basil pesto with pecans instead of pine nuts for a warm, aromatic spin
Ingredients
Directions
Mix cream cheese and butter with a fork; add pesto and mix well.
Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side.
Make a thin layer of provolone slices on the bottom and partially up the sides.
Spread ⅓ of the pesto mixture over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4 to 6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto.
Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers.
Chill overnight or for several days.
Serve at room temperature on a platter wreathed with fresh basil sprigs.
Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish.
NOTE: Torta may be presented inverted or not.
Keeps several weeks refrigerated.
Although best served at room temperature, it slices best chilled.
I like to serve it on a platter adorned with grape leaves and small clusters of red and white grapes.
VARIATIONS: Use lemon pesto; substitute slivered toasted almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon lemon zest to the cream cheese mixture.
Use purple pesto; omit the red pepper if desired and increase the sun-dried tomatoes.
Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers if desired, and use pecans instead of pine nuts.
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