PESTO TORTA
Pretty holiday appetizer that can be made ahead!
Provided by Betty Ellis
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 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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