Trader Joe’s Sun-dried Tomato and Pesto Torta
GREEN LAYER:
1 (8-ounce) container prepared pesto
2 (8-ounce) packages cream cheese, softened
2 tablespoons lemon juice
Garlic pepper to taste
1/2 cup fresh basil leaves
RED LAYER:
1 cup rehydrated sun-dried tomatoes, drained (to rehydrate
tomatoes, cover with water and plastic wrap and microwave on high
power 1 to 2 minutes until water boils; let stand 10 minutes or
until very soft, then discard liquid)
2 (8-ounce) packages cream cheese, softened
1/2 cup roasted red peppers (from a jar), rinsed and well-drained
1/2 cup fresh basil leaves
Seasoned salt and garlic pepper to taste
WHITE LAYER:
1 (8-ounce) package cream cheese, softened
2 tablespoons butter
2 tablespoons lemon juice
1/4 to 1/2 teaspoon garlic pepper
To make Green Layer:
In a food processor fitted with a metal blade, process all green
layer ingredients together until well-blended. Carefully spread
evenly in a 7 1/2- or 8-inch springform pan lined with plastic
wrap, or in a 9-inch glass pie plate. Refrigerate while preparing
red layer.
To make Red Layer:
In a food processor combine tomatoes and cream cheese until as
smooth as possible. Add red peppers and process until smooth. Add
basil,seasoned salt and garlic pepper, then process until basil is
finely chopped. Carefully spread over green layer. Refrigerate.
To make White Layer:
In a food processor combine cream cheese, butter, lemon juice and
garlic pepper and process until smooth. Spread over red layer.
Refrigerate 6 hours or overnight.
To serve time, turn torta out of springform onto a serving plate
(removing plastic wrap), leaving white layer on top. If using a pie
plate, there’s no need to turn it out. Garnish with fresh basil
leaves, cut-up red pepper pieces and toasted pine nuts. Serve with
crackers and fresh cut vegetables, if desired.
Makes 20 to 25 servings
Source: Los Angeles Daily News
