Pesto Torta


1/4 c sun-dried tomatoes 

4 leaves fresh basil 

3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand) 

1/4 cup sun-dried tomato tapenade  

1/4 cup prepared basil pesto 


  1. Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. 
  2. Arrange the sun-dried tomatoes and basil in the bottom of the dish. 
  3. 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. 
  4. Spread the remaining cheese on top of the pesto. 
  5. 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. 


Serve with baguette or vegetables. 

Adapted from Rachel Ray's Instant Pesto Torta with Bread and Vegetables recipe.