Italian Torta

Mints? Gum? LISTERINE anyone? I loved this spread, but it was "throat-garlicky". Is that a term? Heee.


At first I thought this would be alot of pretty work, but in the end it did turn out very easy. I received alot of yummy compliments on this dish and it was quite spreadable on a warm, toasted baquette. I did buy the Alouette brand of cheese and it was very garlicy, but still good.




Instant Pesto Torta with Bread and Vegetables

Vegetable spray
4 pieces sun-dried tomatoes
4 leaves fresh basil
3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)
1/4 cup sun-dried tomato tapenade
1/4 cup prepared basil pesto
1 baguette or whole grain baguette, pre-sliced at the bread counter
Handful baby carrots
Handful grape tomatoes


Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.

Source: Rachel Ray, Food Network

Notes: I did not use the carrots or grape tomatoes. I only served this with toasted baguette bread. I let the torta come to temperature somewhat, about an hour before serving.