Pesto and Sun-Dried Tomato Cheese Torta
A creamy and flavorful cheese torta perfect for holiday gatherings, combining pesto, sun-dried tomatoes, and a mix of cheeses.
Ingredients
Cheese Mixture
- 8 ounces cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1/2 cup pesto Homemade pesto may elevate the flavor.
- 1/2 cup sun-dried tomatoes, chopped Adjust according to taste.
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder Optional: Add more for a stronger flavor.
- 1/4 teaspoon black pepper
Garnish and Serving
- Chopped fresh basil for garnish Can substitute with other herbs like chives or parsley.
- Crackers or bread for serving Pairs well with fresh vegetables and fruits.
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese, pesto, sun-dried tomatoes, mozzarella, Parmesan, garlic powder, and black pepper.
- Mix until well combined and smooth.
- Transfer the mixture to plastic wrap or parchment paper and shape it into a ball or log.
- Refrigerate for at least 2 hours or until firm.
Serving
- Once chilled, unwrap and place on a serving platter.
- Garnish with fresh basil and serve with crackers or bread.
Notes
This cheese torta is best served cold. Slice or scoop it onto crackers or bread slices, and let your guests help themselves. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 6gProtein: 7gFat: 22gSaturated Fat: 12gSodium: 400mgSugar: 2g
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