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.
500g cream cheese, softened
250g ready prepared pesto of your choice
300g ready roasted red capsicum, drained
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Directions Preparation:10min › Extra time:3hours chilling › Ready in:3hours10min
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.
Place the cream cheese layer into the loaf tin base. Spread pesto (about 1/2 cm thick) over the cream cheese.
Repeat this process until all of the pesto and cream cheese has been used.
The final layer should be cream cheese. Fold the cling wrap over the final layer and refrigerate for at least 3 hours.
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.