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Pesto & Sun Dried Tomato Torta

Pesto & Sun Dried Tomato Torta

An impressive appetizer that will have your guests raving and begging for the recipe!  This Pesto & Sun Dried Tomato Torta is so full of the flavors of Tuscany you'll think you're there!
Course Appetizer
Cuisine Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 15 people
Calories 285kcal
Author Nicole Crocker


  • 4 Cloves Garlic
  • 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 Unsalted Butter Room temperature
  • Nonstick vegetable oil spray
  • Fresh basil sprigs
  • Toasted pine nuts
  • extra virgin olive oil ,for drizzle on top
  • Baguette slices ,toasted


  • Finely chop garlic in processor or high powered blender. 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. Process until just mixed. Transfer pesto to medium bowl.
  • Rinse out processor or blender. Place sun dried tomatoes to processor and mix until finely chopped. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Remove mixture to a small dish.
  • 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. (This can be made up to 3 days ahead. At the very least it will need 24 hours to chill.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs, toasted pine nuts and a drizzle of olive oil on top. Serve with toasted baguette slices or crackers.
  • This is a large batch serving. I would cut the recipe in half for a smaller gathering.
  • I cut it in half and it served 8 of us generously with some left over.


Calories: 285kcal | Carbohydrates: 5g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 228mg | Potassium: 294mg | Sugar: 2g | Vitamin A: 1180IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 0.8mg