‘Tis the season for things decorative and delicious! Trimmed with walnuts, layered with Christmas colors, packed with flavor – this is a great offering for the cocktail hour.
Although you could make one large torta, I prefer to make two smaller ones – that way you can either set them out in two different locations or you can trade them out, presenting a fresh one during the last half of a party,
It can be made a couple of days ahead.
It can be made a couple of days ahead.
Christmas Torta –Pesto & Tomato Cream Cheese Appetizer About 12 to 15 servings
1 cup walnuts, chopped – divided use
2 (8 oz.) pkgs. cream cheese, at room temperature
½ cup finely diced white or yellow onions
3 to 4 tablespoons Parmesan cheese
½ to 1 cup basil pesto - homemade or purchased
½ to 1 cup purchased sun-dried tomato pesto (or 1 c. sun-dried tomatoes that are packed in oil, partially drained & finely chopped)
1. Lay a large piece of plastic warp inside a small bowl – make sure it covers all sides and overlaps the top of the bowl.
2. Mix cream cheese, finely diced onion and Parmesan cheese.
3. Layer the torta in the following order:
· Pour half the chopped walnuts on top of the wrap in the bowl.
· Press 1/3 of cream cheese mixture on top of the nuts and spread out evenly.
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| Hint -- use a sheet of plastic to push the cream cheese into place. |
· Spread basil pesto over cream cheese.
· Press 1/3 of cream cheese mixture on top of pesto; spread out evenly.
· Spread tomato pesto or chopped sun-dried tomatoes over cream cheese.
· Press last 1/3 of cream cheese into bowl; spread evenly and press remaining walnuts into the surface.
· Press overlapping plastic wrap onto the finished torta with enough pressure so that the various layers adhere to one another. Cover and refrigerate for at least 2 hours.
4. When ready to serve, uncover the dip and carefully turn the bowl upside down on top of a serving dish. Remove the plastic wrap and serve torta with assorted crackers.
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