Pesto & Sun-dried Tomato Kalamata Torte
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
Directions:
- In fine strainer; pour jar of pesto (or homemade pesto) allowing olive oil to drain—set aside while oil drains.
- 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).
- In mixing bowl with softened cream cheese; add Parmesan and garlic. Mix thoroughly.
- Divide cream cheese into thirds. Set two thirds aside.
- 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.
- Line a container or mold (approximately 4 cups or 32 oz) with plastic wrap.
- First layer: evenly spread a third of the regular cream cheese mixture in bottom. Refrigerate for 5 minutes.
- Second layer: evenly spread pesto. set in freezer for 5 minutes!
- Third layer: evenly spread Kalamata olive mixture. Refrigerate for 5 minutes.
- Fourth layer: evenly spread sun-dried tomatoes. Set in freezer for 5 minutes.
- Fifth Layer: evenly spread the remaining third of cream cheese mixture. Refrigerate.
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