pesto torta

How To Make pesto torta

• 1

  Blend butter and cream cheese with mixer until creamy.
• 2

  Line a small mold with plastic wrap.
• 3

  Beginning and ending with cream cheese mixture, alternate layers of cream cheese mixture with pesto sauce, tapping mold to release air bubbles between layers.
• 4

  Refrigerate between layers for 5-10 minutes; repeating until mold is full.
• 5

  Refrigerate 4-6 hours or overnight until mold is set.
• 6

  Invert on plate, removing plastic wrap.
• 7

  Garnish with sun dried tomato pieces and shaved Parmesan cheese.
• 8

  Serve with crackers or crostinis. Homemade crostinis can be kept in freezer until ready to use.
• 9

  Will keep for up to two weeks.
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