Recipe - Pesto Torte

This is a great appetizer to make for your own dinner party or to take somewhere.  I always make it at Christmastime, but the green color makes it a fun St. Pats or springtime appetizer, too. 

Basil Pesto Torte

2 – 8 oz. package of (less fat) cream cheese, softened

2 sticks of butter, softened
1 small jar pesto sauce
1 cup toasted pine nuts


Blend softened cream cheese and butter until mixed. Line a round bottomed bowl with saran wrap or cheesecloth. Layer 1/4 of cream cheese mixture in the bottom of the bowl. Top with 1/3 nuts, then 1/3 pesto sauce. Repeat process, ending with cream cheese. Wrap tightly and refrigerate.

When ready to serve, invert onto a plate, garnish with pine nuts. Serve with thinly sliced baguette or crackers.


This recipe can be made 2 days ahead.
Variations:

• use sun dried tomato pesto instead, or alternate red and green pesto
• use toasted walnuts instead of pine nuts
• layer chopped sun dried tomatoes in each layer

I always hope for leftovers of this one. It’s great on toast or a bagel for breakfast.