Layered Pesto and Cream Cheese Torta

    3 hours 10 minutes

    This has a great flavour combination and presentation for a party. Very simple, as you can buy all the ingredients if you need to save time. Layers of cream cheese and pesto are topped with roasted red capsicums. Serve with crackers or thin slices of French baguette.

    29 people made this

    Serves: 8 

    • 500g cream cheese, softened
    • 250g ready prepared pesto of your choice
    • 300g ready roasted red capsicum, drained

    Preparation:10min  ›  Extra time:3hours chilling  ›  Ready in:3hours10min 

    1. Slice each block of cream cheese lengthways. Line a loaf tin with cling wrap. Place one strip of cream cheese between two layers of plastic film. Flatten the cheese with a rolling pin until it is the same size as the loaf tin's base.
    2. Place the cream cheese layer into the loaf tin base. Spread pesto (about 1/2 cm thick) over the cream cheese.
    3. Repeat this process until all of the pesto and cream cheese has been used.
    4. The final layer should be cream cheese. Fold the cling wrap over the final layer and refrigerate for at least 3 hours.
    5. When you are ready to serve, unfold cling wrap from top of torta then invert onto a suitable plate. Gently remove cling wrap. Place roasted red capsicum over the top of the torta.

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    Reviews in English (22)


    This is a delicious recipe. I have had a slightly more complex version that is also layered with pignoli nuts and sun-dried tomatoes, along with the pesto layers. It is then topped with thinly sliced provolone. It produces a red white and green layer effect like the Italian flag! When you turn the torte out of whatever receptacle you've molded it in (I've had it in a small round cake shape) stick herbs such as fresh minced chives, and basil to the sides (it will stick to the cream cheese). This has been served at our company functions several is very elegant if done right. And it is seriously good!  -  02 Mar 2004  (Review from Allrecipes USA and Canada)


    To make it even simpler, I used one block of cream cheese, cutting a zig zag pattern through the middle, reversed the two pieces to create a Christmas tree. Topped with pesto, and smaller pieces of the red peppers in rows looking like lights. Then a friend broke a Triscuit cracker in half to make the trunk. Looked great and tasted even better.  -  03 Feb 2008  (Review from Allrecipes USA and Canada)


    Excellent Italian spread! Amazing flavor! I made this for a friend's Italian-themed birthday party and made these minor adjustments: I put the drained peppers in a small food chopper and chopped them finely. Then after flattening each slice of cream cheese, I layered first the cream cheese, then pesto, then cream cheese, then peppers, until all were used up, ending with peppers on top. (You will also want to drain the pesto on a paper towel first because otherwise the oil comes out after sitting for a while)  -  12 Sep 2007  (Review from Allrecipes USA and Canada)