Pesto-Red Pepper Cream Cheese Torte

Prep 45 m
Chill 180 m
Cook 3 m



  1. 1 of 8 Beat softened cream cheese in large bowl until light and fluffy. Divide into thirds.
  2. 2 of 8 For pesto, combine basil, pine nuts and garlic in food processor. Whirl until finely chopped.
  3. 3 of 8 Stir basil mixture into a third of the cream cheese along with Parmesan cheese until well blended.
  4. 4 of 8 Place red peppers in clean food processor bowl. Whirl until pureed. Transfer to small skillet. Whisk in cornstarch until well blended and smooth. Bring to simmering over medium heat; cook for about 3 to 5 minutes or until thickened. Cool for 15 minutes. Whisk into another third of cream cheese until well blended.
  5. 5 of 8 Mix green onion into the remaining third of cream cheese until blended.
  6. 6 of 8 Line 6-cup bowl with plastic wrap, leaving 2-inch overhang.
  7. 7 of 8 Turn pesto into lined bowl; pack firmly. Spoon on green onion mixture; carefully spread to cover pesto layer. Top with red pepper layer, spreading to completely cover onion layer. Cover the top with the plastic wrap overhang. Refrigerate for 2 to 3 hours or until firm.
  8. 8 of 8 Fold back the plastic wrap; unmold onto serving plate. Garnish with fresh basil leaves and sweet red pepper roses if desired. Serve with thin slices of party bread, crackers or pita chips. Makes 5 cups.
Nutrition Information for Pesto-Red Pepper Cream Cheese Torte
Servings Per Recipe:
Per Serving: 27 kcal cal., 1 g pro., 1 g carb., 2 g Fat, total, 7 mg chol., 44 mg sodium