Best Instant Pesto Torta With Bread And Vegetables Recipes

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BASIL PESTO BREAD ROUNDS



Basil Pesto Bread Rounds image

A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!

Provided by Sherbg

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 8

Number Of Ingredients 6

1 (1 pound) loaf French baguette
⅔ cup mayonnaise
⅓ cup basil pesto
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
salt to taste

Steps:

  • Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
  • Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
  • Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 22.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 4.8 g, Sodium 648 mg, Sugar 1.7 g

ARTICHOKE PESTO TORTA



Artichoke Pesto Torta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 4h35m

Yield 12 servings

Number Of Ingredients 14

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)

Steps:

  • Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
  • Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
  • Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
  • Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

BRAIDED BREAD WITH PESTO



Braided Bread with Pesto image

This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.

Provided by Jones

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h30m

Yield 8

Number Of Ingredients 13

1 cup packed fresh basil
1 tablespoon freshly squeezed lemon juice
1 clove garlic
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 tablespoon chopped walnuts
⅛ teaspoon kosher salt
2 teaspoons yeast
1 cup warm water
2 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon cornmeal

Steps:

  • Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
  • Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
  • Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  • Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
  • Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
  • Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
  • Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g

PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA



Pesto, Olive, and Roasted-Pepper Goat Cheese Torta image

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Categories     Cheese     Herb     Olive     Pepper     Appetizer     Cocktail Party     Quick & Easy     Goat Cheese     Summer     Gourmet     Oscars     Sugar Conscious     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 hors d'oeuvre servings

Number Of Ingredients 8

1/4 cup prepared basil pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons bottled black olive paste or tapenade
Accompaniment: crackers or toasts
Special Equipment
a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

Steps:

  • Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
  • Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
  • Blot peppers well between paper towels to remove excess liquid.
  • Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
  • Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
  • Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
  • Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA



Goat Cheese, Sun-Dried Tomato, and Pesto Torta image

This can be made ahead of time, it is a beautiful display and, most importantly, it packs a punch in the flavor department! what more do you need?

Provided by mowo3160

Categories     < 30 Mins

Time 16m

Yield 8-12 serving(s)

Number Of Ingredients 10

4 ounces goat cheese, at room temp
1 (8 ounce) package cream cheese, at room temp
kosher salt
fresh ground black pepper
3 tablespoons tomato paste
3/4 cup drained sun-dried tomato packed in oil, finely chopped
1/2 teaspoon balsamic vinegar
2/3 cup pesto sauce (a thicker pesto is best so that it will hold it's shape)
fresh basil leaves or parsley sprig, for garnishing
toasted baguette, slices for serving

Steps:

  • Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
  • Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
  • Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
  • Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
  • **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

Nutrition Facts : Calories 177.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 42.4, Sodium 231.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.1, Protein 6

SUN-DRIED TOMATO AND PESTO TORTA



Sun-dried Tomato and Pesto Torta image

Make and share this Sun-dried Tomato and Pesto Torta recipe from Food.com.

Provided by Hag chef

Categories     Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/2 cup butter
1/2 small onion, finely chopped
1/2 cup pesto sauce
1/2 cup chopped sun-dried tomato (soak the sundried tomatoes for 15 minutes in boiling water to reconstitute them.)
fresh basil or parsley (garnish)
toasted pine nuts, crushed (garnish)

Steps:

  • Beat together cream cheese and butter in food processor (or beaters).
  • Add the onion.
  • Line a 2 cup margarine tub, or bowl, with plastic wrap.
  • Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
  • Top with ½ of the pesto and tomatoes.
  • Repeat layers.
  • Top with cream cheese mixture.
  • Spread layers to the edge of the bowl, so they will show through when unmolded.
  • Refrigerate for several hours or overnight.
  • Unmold onto serving plate.
  • Serve with baguette slices or your favourite crackers.

Nutrition Facts : Calories 140.8, Fat 14.3, SaturatedFat 9, Cholesterol 41.1, Sodium 157.7, Carbohydrate 2.1, Fiber 0.3, Sugar 1, Protein 1.9

SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
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 butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • Finely chop garlic in processor. 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. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • 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. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

PULL-APART CHEESY PESTO BREAD



Pull-Apart Cheesy Pesto Bread image

Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Serves 6 to 8

Number Of Ingredients 4

2 Italian demi-loaves (or 1 large loaf)
1/4 cup Pesto
5 ounces thinly sliced low-moisture mozzarella
5 ounces thinly sliced Taleggio

Steps:

  • Preheat oven to 350 degrees. Cut into Italian demi-loaves (or 1 large loaf) at 1-inch intervals, taking care not to slice all the way through. Spread 1 teaspoon pesto between each slice. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. Wrap in parchment-lined foil and bake on a rimmed baking sheet until bread is crisp and cheese is melted, about 25 minutes. Serve immediately.

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