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Sun-dried Tomato Pesto Torta




Source of Recipe


internet


List of Ingredients




2 packages of cream cheese (16 ounces)
1 container Marscapone cheese
1 1/2 cups sun-dried tomatoes in oil
3 whole eggs
1 container ready-to-use pesto (or use your own)
3/4 cup roasted pine-nuts

In a food processor, blend cream cheese, Marscapone cheese and eggs. Set aside. Puree sun-dried tomatoes and set aside. In a seven-inch springform pan (the kind with latches on the side, commonly used for cheesecakes), layer half the cheese mixture, then the pesto, then sprinkle the nuts, then sun-dried tomatoes and finish with a final cheese layer.
Bake at 350 degrees. Check how done it is at 30 minutes. Shake the pan: If the center wiggles, leave in for 15 more minutes. If it's firm, it's done.


Recipe