Pesto Torta (Best Cocktail-Party Cheese Thing)
Nutrition
Calories: 1798.41 kcalCarbohydrates: 4.5 gProtein: 6.25 gFat: 200.01 gSaturated Fat: 119.43 gCholesterol: 492.71 mgSodium: 313.12 mgFiber: 1.2 gVitamin A: 155.0405 IUCalcium: 163.49 mgIron: 1.22 mg
Ingredients
- 2 8- ounce packages cream cheese at room temperature
- 1 lb 4 sticks unsalted butter, plus 2 tablespoons, at room temperature
- 2 oz sun-dried tomatoes dry-packed, not preserved in oil
- 2 cups fresh basil leaves tightly packed
- 1/2 cup fresh parsley
- 1/3 cup pine nuts lightly toasted and cooled
- 2 cloves garlic
- 1/4 tsp salt
- 1/2 cup olive oil
- 3/4 cup freshly grated parmesan
Instructions
- With an electric mixer, beat the cream cheese and the 1 lb butter together until smooth and creamy. Divide it into 6 equal portions.
- Soak the dried tomatoes in warm water for 20 minutes. Drain them in a sieve and then dry them on paper towels. Cut them into small pieces.
- In a food processor, process the basil, parsley, pine nuts, garlic and salt. Add the olive oil and process for 20 seconds. Scrape down the sides of the bowl. Add the Parmesan and the remaining 2 tablespoons butter and pulse the machine a few times until blended. Let the mixture drain in a sieve for at least 1/2 hour before using; it should be as dry as possible.
- Cut an 18-inch square of cheesecloth. Moisten it with water, wring it dry, and smoothly line the springform pan with it, draping the excess over the rim of the pan.
- Now take a rubber spatula and spread 1/6 of the cream-cheese mixture in the bottom of the lined pan. "Frost" the cream-cheese mixture with 1/4 of the drained pesto, making sure the pesto makes it all the way to the sides of the pan. Top the pesto with another sixth of the cream-cheese. On top of that layer, scatter half the dried-tomato bits, once again making sure that they reach the sides of the pan. (The different layers need to show when the torta is unmolded.) Cover them with another layer of cream cheese and butter. Repeat this messy but worth-it process until the pan is filled; the last, top layer should be cheese. If your pan or mold is wider than 6 inches, you can make fewer layers.
- Tuck the ends of the cheesecloth up around the torta and gently press them down to compact the mixture slightly. Chill the torta overnight.
- An hour before serving the torta, release it from the springform pan and gently unwrap it. (If you've used another pan or mold, invert it onto a serving dish and gently remove it from the mold. Then unwrap it.) Put the torta on a serving dish.
- Decorate the top of the torta with more snipped-up dried tomatoes.
- Freeze the torta, still in its pan, in plastic wrap and a tightly sealed plastic bag. It will keep for 2 months. Thaw it in the refrigerator overnight.
- Serve with assorted crackers.