Pesto Torta (Layered Spread) Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Apr. 4, 2004
This was a wonderful appetizer. After slicing the cream cheese, I just smashed the slices to the correct size w/my hands and that worked better than the plastic wrap. Next time I would also slize the peppers rather than laying them whole on the cream cheese. But this was a hit.
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Reviewed: Mar. 2, 2004
This is a delicious recipe. I have had a slightly more complex version that is also layered with pignoli nuts and sun-dried tomatoes, along with the pesto layers. It is then topped with thinly sliced provolone. It produces a red white and green layer effect like the Italian flag! When you turn the torte out of whatever receptacle you've molded it in (I've had it in a small round cake shape) stick herbs such as fresh minced chives, and basil to the sides (it will stick to the cream cheese). This has been served at our company functions several times...it is very elegant if done right. And it is seriously good!
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Cooking Level: Expert

Home Town: Carmel, New York, USA
Living In: Danbury, Connecticut, USA

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