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Italian Torte with Pesto & Toasted Walnuts

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  • 1 (8-oz.) package cream cheese, softened
  • 12 oz. goat cheese
  • 1/2 lb. unsalted butter, softened
  • Salt and pepper, to taste
  • 1 cup basil pesto
  • 1 cup sun-dried tomatoes in oil, drained and chopped, then measured
  • 1/2 cup chopped toasted walnuts


Beat first three ingredients at medium speed with electric mixer until fluffy. Flavor to taste with salt and pepper.

Line a loaf pan with plastic wrap, leaving enough over edges to fold over bottom of torte. Layer one-third of the cheese mixture, one-third of the pesto, and one-third of the tomatoes. Repeat, ending with cheese mixture.

Cover with plastic wrap and refrigerate. When ready to serve, invert onto serving platter and sprinkle with walnuts.

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