- Servings: 15-20
|6× 8-oz pkgs||Cream Cheese, softened|
|1 jar||Dried Tomato Pesto|
|1 jar||Traditional Basil Pesto|
|3 cloves||Fresh Garlic, minced|
|3 Tbsp||Fresh Basil, minced|
|Assorted Crackers & Crostini|
Line a 9- or 10-inch loaf pan with plastic wrap so the plastic extends up and over top of pan and can be folded back over torta after filling. Using a stand or hand mixer, whip 2 pkgs of cream cheese until fluffy. Drain about half of the oil off the top of the tomato pesto. Add the drained tomato pesto to the whipped cream cheese and mix until thoroughly blended. Spread tomato-cream cheese mixture in an even layer in prepared loaf pan.
In another bowl, whip 2 pkgs cream cheese until fluffy. Add minced garlic and basil then mix until thoroughly blended. Spread garlic and basil-cream cheese mixture in an even layer on top of tomato mixture. Whip remaining cream cheese as before. Drain about half of the oil off the top of the basil pesto. Add the jar of pesto to cream cheese. Mix thoroughly until well blended, then gently spread on top of the garlic and basil cream cheese layer.
Using the overlapping plastic wrap, fold on top basil pesto layer. Place torta in refrigerator at least 3 hours or overnight. When ready to serve, remove from refrigerator; let stand at room temperature for 30 minutes. Serve with an assortment of crackers and crostini.