Instant Pesto Torta with Bread and Vegetables

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta. 
  2. Arrange carrots and tomatoes along the opposite side of the torta.
James Briscione

Baked Brie Crostata

7m Easy 100%
CLASS
8m Easy 100%
CLASS
32m Easy 100%
CLASS
Amanda Cohen

Beet-Green Pesto

8m Easy 93%
CLASS

Tony Mantuano

Linguine with Pesto

10m Easy 100%
CLASS
Gabriela Rodiles

Beer Cheese Cornbread

17m Easy 100%
CLASS
Danielle Alex

Salmon Pesto Pasta

21m Easy 98%
CLASS