This elegant Pesto Cheese Torta is a crowd-pleasing appetizer layered with creamy, buttery cheese and vibrant homemade basil pesto. It’s rich, flavorful, and beautifully simple to prepare ahead—perfect for holidays, dinner parties, or wine nights. Served with crisp crackers or crostini, each slice reveals alternating layers of green and white that make a stunning presentation on any table.
INGREDIENTS:
Cream Cheese layer:
1 lb. cream cheese, room temperature
1 lb. unsalted butter, room temperature
Pesto Filling:
2 1/2 cups lightly packed fresh basil leaves
5 ounces (about 1 cup) freshly grated Parmesan cheese
2 garlic cloves, peeled and mashed
1/3 cup extra virgin olive oil
1/4 cup pine nuts, lightly toasted
Salt and pepper, to taste
METHOD:
In a food processor, blend the cream cheese and butter until smooth and creamy, scraping down the sides as needed. Transfer to a bowl and set aside. Clean the processor bowl.
Combine basil, Parmesan, garlic, olive oil, and pine nuts in the food processor. Blend until a smooth paste forms. Season to taste with salt and pepper.
Line a 5–6 cup mold (such as a loaf pan, bowl, or terrine) with two layers of dampened, wrung-out cheesecloth, leaving enough overhang to fold over the top later.
Spread a layer of the cheese mixture evenly over the bottom, followed by a layer of pesto. Continue alternating layers, ending with a cheese layer. Aim for about 5–6 layers total.
Fold the cheesecloth over the top and gently press the torta to compact slightly. Cover tightly with plastic wrap and refrigerate for several hours, or overnight, to allow flavors to meld.
When ready to serve, remove the plastic wrap and fold back the cheesecloth. Invert onto a serving platter and carefully peel off the cheesecloth. Garnish with sprigs of fresh basil.
Serve with assorted crackers or crostini.
CHEF’S TIPS:
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For extra flavor, drizzle with a touch of olive oil and sprinkle with toasted pine nuts just before serving.
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The torta can be made up to 2 days in advance — just keep it tightly wrapped in the refrigerator.
YIELD: Serves a crowd (10-12 as an appetizer)
