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Sun-Dried Tomato Holiday Torte |
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- 16 oz cream cheese
- 1 (8.5 oz) jar CALIFORNIA SUN DRY® Pesto
- 1 (8.5 oz) jar CALIFORNIA SUN DRY® Tomatoes, Julienne Cut
- 1/2 (9 oz) jar CALIFORNIA SUN DRY® Spread
- 1 cup salted, roasted pistachios nuts, large chopped
- Assorted crackers Parsley
On plastic wrap, roll out half of the cream cheese into a rectangle, no more than 1/4” thick. Wrap in plastic and repeat with remaining half of cream cheese. Refrigerate until thoroughly chilled. Drain jar of Julienne Cut Tomatoes. Place 1 layer of cream cheese on a serving plate. Spread 1/2 jar or more of Spread evenly on top to the edges. Spoon half of Pesto over the Spread. Place 2nd layer of cream cheese on top. Spoon remaining half of Pesto evenly over the cheese. Top with Tomatoes. Loosely press nuts around the sides. Dress with fresh parsley or basil and serve with crackers. Products used in this recipe   
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 - 1 cello pack CALIFORNIA SUN DRY Fire Roasted Tomatoes
- 8 oz. Light Cream Cheese
- 1/2 c. Light Sour Cream
- 1/2 c. Light Mayonnaise
- 5-10 Dashes Tabasco
- 1 tsp. Kosher salt
- 3/4 tsp. Ground Pepper
- 2 Green Onions
Put all ingredients into food processor. Pulse on and off scraping down sides well blended. Process until smooth, 4-5 minutes. Pour into dish, refrigerate and chill. Bring to room temperature before serving with plain crackers. |
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