Pesto & Sun-dried Tomato Kalamata Torte

Wrote by Post Comment



Why this recipe?  This torte boasts the bold flavors of Sun-dried tomatoes and pesto—but what really sets this dish apart is the unmistakable, irresistible middle layer of Kalamata olives!  Yet, despite these strong pallet-pleasers, every bite reveals more subtle flavors—like capers, lemon juice, fresh thyme, and a hint of anchovy.

Grab a freshly baked baguette or your favorite cracker and bring it to a whole new level with this torte!        

The Flip: (per serving)

My thoughts:  To serve, cut the torte into quarters. Each consumed quarter is easily replaced with a nice looking wedge of the torte.
Make sure to check out my homemade Roasted Walnut Basil Pesto to use for this recipe!


Ingredients:
  • 2 (8 oz) Cream Cheese or Mascarpone, softened 
  • 1/4 cup plus 2 tbsp Parmesan, grated and fine chopped
  • 3 cloves Garlic, minced
  • 1 (6 oz) jar of sun-dried Tomatoes in oil, drained and plotted with cloth (I used Delallo, made in Italy)
  • 1 (6 oz) jar Pesto, drained in strainer and minced (I used Delallo)
  • 10 pitted Kalamata olives, small chopped
  • 1/2 tbsp Capers, rinsed and chopped 
  • 1/2 tsp Lemon Juice
  • 1/4 tsp fresh Thyme or 1/8 tsp dried Thyme
  • 1/4 tsp Anchovy paste
Get your Thyme leaves right now without having to leave your house!


 Directions:
  1. In fine strainer; pour jar of pesto (or homemade pesto) allowing olive oil to drain—set aside while oil drains.
  2. In strainer; drain jar of sun-dried tomatoes. Blot tomatoes with cloth removing any excess oil and fine mince (can be done by hand or food processor). 
  3. In mixing bowl with softened cream cheese; add Parmesan and garlic.  Mix thoroughly.
  4. Divide cream cheese into thirds. Set two thirds aside.
  5. For Kalamata olive layer: Place the remaining third of the cream cheese in separate bowl.  Add olives, capers, lemon juice, thyme, and anchovy paste.  Gently fold until combined.
  6. Line a container or mold (approximately 4 cups or 32 oz) with plastic wrap. 
  7. First layer: evenly spread a third of the regular cream cheese mixture in bottom.  Refrigerate for 5 minutes.
  8. Second layer: evenly spread pesto.  set in freezer for 5 minutes!
  9. Third layer: evenly spread Kalamata olive mixture.  Refrigerate for 5 minutes.
  10. Fourth layer: evenly spread sun-dried tomatoes.  Set in freezer for 5 minutes.
  11. Fifth Layer: evenly spread the remaining third of cream cheese mixture.  Refrigerate.

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