This recipe is a great appetizer for unexpected guests. It is a perfect hors d'oeuvre for an elegant dinner party, as well. The preparation is minimal, yet the impact is quite refined.
Every one that I serve this dish to loves it. You cannot make a mistake with these simple and tasteful ingredients. Keep these staples on hand and you will be ready for impromptu guests, in no time at all.
Every one that I serve this dish to loves it. You cannot make a mistake with these simple and tasteful ingredients. Keep these staples on hand and you will be ready for impromptu guests, in no time at all.
Ingredients
1 jello mold ring (or any preferred dish)
Plastic wrap
2 small jars sun dried tomatoes in oil, drained, squeezed, processed, or minced by hand
1 container prepared basil pesto
2 pkgs cream cheese, softened
1t. garlic powder, or to tastes
Line jello mold with plastic wrap (may need two sheets). Make sure the plastic overlaps over the sides of jello mold. Process the sun dried tomatoes, and spread evenly into the ring.
In a separate bowl mix the softened cream cheese and garlic powder. Spread the cheese evenly over the sun dried tomato layer. Lastly, add the pesto and spread evenly, as well. Flip the sides of the plastic over the entire dish, refrigerate until ready to serve. When ready, open the plastic and place the preferred plate over the jello mold and flip the torte over. You may need to tug the plastic a bit. Serve with assorted crackers and crust bread.
Variation: replace sun dried tomatoes with roasted red peppers. During the summer months, get creative with variations of home made pesto such as, arugula!
Photography by, Natryl1
