We have our guilty pleasures and then we have our real pleasure. My guilty pleasure is Subway. My real pleasure is this. I will boast about this recipe until the day I die. I’ll shout it from the rooftops. I LOVE it. Do you get it? Or should I go on…
This torte is a Thanksgiving staple. I’ve never met someone who dislikes it…partly because its 80% cream cheese. Don’t be afraid. Embrace it.
4 cloves garlic
1 1/2 cups (packed) fresh basil
1/2 cup pine nuts
2 tbs evoo
1 tsp fresh lemon juice
2 1/2 cups cream cheese (room temperature) about 20 oz.
1/4 freshly grated parmesan cheese
1 1/2 cups drained oil packed sun-dried tomatoes
1/3 cup tomato paste
1/4 cup butter, room temperature
toasted pine nuts for garnishing
Combine garlic, basil, 1/4 cup pine nuts, oil, and lemon juice in a food processor and blend until well combined. Add 1/4 cup of cream cheese and 1/4 cup of parmesan cheese. Process until just about blended. Transfer the pesto mixture to a medium sized bowl.
Combine sun-dried tomatoes, and tomato paste in the food processor. Add 1/3 cup cream cheese and blend until smooth.
Using an electric mixer beat 2 cups of cream cheese and butter in a large bowl until fluffy. Season with salt and pepper.
Line a bowl or souflee dish with plastic wrap extending over sides. Spread 3/4 of cream cheese mixture evenly over the bottom of the dish. Spread half of the tomato mixture followed by 1/2 cup cream cheese mixture then half the pesto. Repeat with remaining layers. Top with cream cheese butter mixture and pine nuts. Cover and chill overnight. Invert the torte onto a platter and peel off the plastic.