Holiday torte with Cream Cheese and Green Pesto


  • 8 oz cream cheese
  • 2 oz basil pesto
  • 4 oz Bella Sun Luci Ready to Eat Sun Dried Tomatoes, Basil Flavor
  • Several rosemary sprigs
  • Non-stick spray (olive oil flavor)
  • Salt and pepper to taste
  • *Serves 4


  • Lightly coat the inside of a small round form or pan with non-stick spray.
  • Press 5 oz of your cream cheese in it to make the bottom of the torte.
  • Chill until firm, then slide it onto your serving plate.
  • Mix the pesto with the remaining 3 oz cream cheese and layer on top of cream cheese.
  • Pulse the sun dried tomatoes until coarse in a food processor.
  • Top the torte with the sun dried tomatoes.
  • Arrange small sprigs of rosemary in the center of the torte and long sprigs around the outside for garnish.
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