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CathyZ from Kauai

Here's one more- Layered Cheese and Pesto Torte

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #26386 at 4:29 pm on Jul 23, 2014

I've made this a zillion times and it always steals the show. It is delicious. Holds up pretty well but you must keep it fairly chilled so it doesn't droop. I've made this in individual Pyrex cups (unmolded at the end) very successfully:

Fills 4-cup mold

1 cup fresh pesto
Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or Camembert, rinds removed, 1/2 cup whipping cream.

Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.

Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.

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