Olive, Pesto and Bruschetta Cheese Torta Recipe - Allrecipes.com
Olive, Pesto and Bruschetta Cheese Torta Recipe
  • READY IN 6+ hrs

Olive, Pesto and Bruschetta Cheese Torta

Recipe by  

"Serve this festive dip recipe for Olive, Pesto and Bruschetta Cheese Torta at your next gathering. Made with pesto, bruschetta topping and a delightful blend of cheeses and basil, this sophisticated appetizer is a sure hit with partygoers."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    6 hrs 30 mins

Directions

  1. Place pesto in a strainer set over a bowl. Let oil drain for 15 minutes; discard oil. Place bruschetta in a strainer set over a bowl. Let juice drain for 15 minutes. Using back of spoon, gently press tomatoes to remove any remaining juice; discard juice.
  2. Combine olives and garlic in small bowl. Place cream cheese and goat cheese in large mixer bowl. Beat until fluffy.
  3. Line 1-quart bowl with 2 sheets of plastic wrap that are large enough to allow a generous overhang on all sides of the bowl and covers all of the inside surface of the bowl.
  4. Spread about 1/3 cup cheese mixture evenly over bottom of prepared bowl. Top with all of olive mixture, spreading evenly. Drop 1/2 cup cheese mixture by spoonfuls over olive mixture and spread gently to cover olives. Top with pesto, spreading evenly. Drop 1/2 cup cheese mixture by spoonfuls over pesto and spread gently to cover pesto. Top with bruschetta, spreading evenly. Drop remaining cheese mixture over bruschetta and spread gently to cover bruschetta. Cover with plastic wrap; refrigerate for at least 6 hours before serving.
  5. To serve: Remove plastic wrap from top of bowl and invert serving plate over bowl. Turn over and remove bowl; peel off remaining plastic wrap. Top may be smoothed with a knife before serving. Top with basil. Serve with crackers.
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Footnotes

  • Tip: For easier assembly, each layer may be chilled for about 15 minutes before adding next layer.
  • NOTE: Try substituting BUITONI Refrigerated Pesto with Sun Dried Tomatoes for the Pesto with Basil.
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Reviews More Reviews

Mar 05, 2010

We loved this. Family is asking for again!!

 
Dec 17, 2011

This is a great recipe, it's easy and yummy!!! I've made it a few times and everyone loves it. I made one change to this recipe. If you like the taste of goat cheese, I would suggest increasing the amount. But other than that, it's a keeper.

 

3 Ratings

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Nutrition

  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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