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Sun dried tomato, pesto, feta cheese torte.

Sun Dried Tomato and Pesto Spread

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  • Author: Rhonda
  • Total Time: 1 day + 30 minutes
  • Yield: 24-32 pieces 1x


Layers of cheese, sun dried tomatoes, and pesto make this sun dried tomato and pesto spread perfect for the Holidays!




  • 8 ounces cream cheese, softened
  • 8 ​​ounces feta cheese
  • 1 Tablespoon shallot, minced
  • 1 clove garlic, crushed
  • 3 Tablespoon white wine
  • 1-2 teaspoon olive oil


  • 1/2 cup pine nuts
  • 1 cup sun dried tomatoes (not packed in oil) (about 3 ounces)
  • 6 ounces pesto
  • Basil leaves for garnish (OPTIONAL)


  • 1 baguette, sliced for serving
  • plastic wrap for molding and wrapping spread


This spread is made at least 1 day (and up to 3 days) in advance.




Pine Nuts. We toasted our pine nuts in a skillet, but they can also be toasted in the oven. Pace a single layer of pine nuts on a sheet pan and place in a preheated 350 degrees Fahrenheit oven for 5-10 minutes. Stir after 5 minutes and WATCH CONSTANTLY after this so they don’t burn.

Sun Dried Tomatoes. It is now possible to purchase already reconstituted sun dried tomatoes in the grocery produce section. These are ready to eat and just need a quick chop so they are small diced pieces. If only dry sun dried tomatoes are available, they will need to be reconstituted. Heat 2 cups water in a medium saucepan until hot but not boiling. Remove from the heat and submerge the sun dried tomatoes in the hot water. Let soak for 20-25 minutes until soft. Drain the tomatoes, pat dry, and give a rough chop so you have smallish pieces. Oil packed sun dried tomatoes will work in a pinch but we don't recommend them. Make sure they are well drained and pat them dry before using.

Single Use Plastic Wrap! What? I know! We try to NEVER use a single use plastic wrap but have not found anything to replace it in the assembly of this dish. You need to be able to press the torte together, keep it airtight while in the fridge, and still unmold it when ready. Parchment paper and beeswax wrap just don’t work here.

Dish for Mold. Use whatever dish you have and looks right. Adjust the number of layers and amount of each layer to work in the dish, or dishes if using multiple smaller dishes, that are being used.

  • Prep Time: 29 minutes
  • Inactive Time: 24 hours
  • Cook Time: 1 minute
  • Category: Appetizer
  • Method: Cook
  • Cuisine: American


  • Serving Size: 1 baguette slice
  • Calories: 99
  • Sugar: 1.8 g
  • Sodium: 161.4 mg
  • Fat: 8.3 g
  • Carbohydrates: 3.8 g
  • Protein: 2.6 g
  • Cholesterol: 14.4 mg