Sun-Dried Tomato Cheese Torte

Looking for something a little more special than the traditional cheeseball? This layered Sun-Dried Tomato Cheese Torte combines creamy cheeses, fresh basil, toasted nuts, and tangy sun-dried tomatoes into an elegant make-ahead appetizer that’s always one of the first dishes to disappear..

This Sun-Dried Tomato Cheese Torte has been a holiday tradition in my family for years. It’s rich, creamy, and packed with savory flavor, yet it’s surprisingly simple to prepare. Whether you’re hosting Thanksgiving, Christmas, or a casual gathering with friends, this beautiful layered appetizer can be made days ahead, making entertaining that much easier. Serve it with your favorite crackers, sliced baguette, or crisp vegetables for an appetizer that’s every bit as memorable as it is delicious.

If you’re planning a party or holiday gathering, pair this Sun-Dried Tomato Cheese Torte with a few other crowd-pleasing appetizers. My Pumpkin Cheddar Cheese Ball is always a fall favorite, while Baked Thai Chicken Wings and Instant Pot Chicken Wings are perfect for game day or casual entertaining. And if you’re building an entire appetizer menu, don’t miss my complete collection of Best Appetizers for Any Crowd for even more easy ideas.

Why You’ll Love This Recipe

This elegant appetizer is easy enough for any gathering but impressive enough for holiday entertaining.

• Perfect make-ahead appetizer that actually tastes even better after chilling.
• Rich, creamy layers of feta, cream cheese, and butter create an incredibly spreadable texture.
• Sun-dried tomatoes and fresh basil add bright Mediterranean-inspired flavor.
• Toasted walnuts and pine nuts provide wonderful texture and a beautiful presentation.
• Easily made as one large centerpiece or divided into smaller tortes for gifting or entertaining.
• Pairs beautifully with crackers, crostini, vegetables, and fresh fruit.

Ingredient Notes

Simple ingredients come together to create layers of rich flavor in this festive appetizer.

• Cream cheese provides the smooth, creamy base.
• Feta cheese adds a slightly salty, tangy flavor that keeps the torte from tasting too rich.
• Unsalted butter creates a luxurious texture and helps the torte hold its shape.
• Fresh basil adds brightness that complements the cheeses beautifully.
• Sun-dried tomatoes (dry-packed, not packed in oil) provide concentrated tomato flavor and gorgeous color.
• Walnuts and pine nuts become even more flavorful after toasting and create a delicious coating around the torte.
• Fresh garlic gives the cheese mixture just enough savory depth.

How to Make a Sun-Dried Tomato Cheese Torte

This layered appetizer comes together in just a few easy steps before chilling.

• Toast the walnuts and pine nuts until fragrant, then allow them to cool before chopping.
• Beat together the softened cream cheese, feta, butter, garlic, and basil until smooth.
• Press half of the chopped nuts into the bottom of a small springform pan or serving mold.
• Spread half of the cheese mixture over the nuts.
• Sprinkle the chopped sun-dried tomatoes and Parmesan evenly over the cheese layer.
• Spread the remaining cheese mixture over the tomatoes and finish with the remaining chopped nuts.
• Cover and refrigerate for at least 2 hours, or overnight for even better flavor.
• Remove from the refrigerator 1 to 2 hours before serving so the cheese softens and spreads easily.

Variations

Once you’ve made the original recipe, it’s easy to customize for different occasions.

• Substitute toasted pecans for the walnuts.
• Add chopped fresh chives along with the basil.
• Stir in a pinch of crushed red pepper flakes for a little heat.
• Add a few tablespoons of chopped roasted red peppers for extra color.
• Divide the mixture among several small ramekins for individual appetizers or hostess gifts.

What to Serve With Cheese Torte

Because the torte is rich and creamy, it pairs well with both crunchy and fresh accompaniments.

Serve with:

• Assorted crackers
• Crostini or toasted baguette slices
• Bagel chips
• Pear slices
• Apple slices
• Celery sticks
• Bell pepper strips
• Cucumber slices
• Grapes
• Marinated olives

Make Ahead and Storage

One of the best things about this recipe is how well it works for entertaining.

• Assemble up to 3 days before serving.
• Store tightly covered in the refrigerator.
• Let stand at room temperature for 1 to 2 hours before serving for the best texture.
• Freeze for up to 2 months, well wrapped. Thaw overnight in the refrigerator before bringing to room temperature.

Expert Tips

A few simple tricks will give you the prettiest presentation every time.

• Toast the nuts before chopping for the best flavor.
• Use fully softened cream cheese and butter for a smooth filling.
• Finely chop the sun-dried tomatoes so each bite has balanced flavor.
• Line the bottom of the pan with parchment if you’d like even easier removal.
• Use a small offset spatula to create smooth, even layers.
• Garnish with fresh basil just before serving.

Frequently Asked Questions

A few common questions before you make this layered cheese appetizer.

Can I make this recipe ahead of time?

Yes. In fact, the flavors improve after chilling overnight, making it an ideal holiday appetizer.

Can I freeze the torte?

Yes. Wrap it tightly and freeze for up to two months. Thaw overnight in the refrigerator before serving.

Can I use sun-dried tomatoes packed in oil?

Dry-packed tomatoes are recommended because they won’t add excess moisture. If using oil-packed tomatoes, drain and pat them very dry before chopping.

Do I have to use a springform pan?

No. A small glass bowl, ramekin, or other similar-sized mold works well. Simply invert onto a serving plate before serving.

Does it need to come to room temperature?

Absolutely. Allowing the torte to soften before serving makes it much easier to spread and gives it the best flavor and texture.

If you’re looking for an appetizer that feels just a little more special than the usual cheeseball, this Sun-Dried Tomato Cheese Torte is always a favorite. It comes together ahead of time, looks beautiful on a holiday table, and has the kind of savory flavor that keeps everyone coming back for another cracker. Make one for your next gathering—you may find it becomes a tradition in your family too.

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5 from 2 votes

Sun-Dried Tomato Cheese Torte

This creamy Sun-Dried Tomato Cheese Torte is an easy make-ahead appetizer that's perfect for holidays and entertaining. Layers of feta, cream cheese, fresh basil, toasted nuts, and tangy sun-dried tomatoes create a beautiful centerpiece that's every bit as delicious as it looks.

Course Appetizer

Prep Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 16 people

Calories 206

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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• 8 ounces unsalted butter (2 sticks)
• 8 ounces crumbled feta cheese
• 8 ounces cream cheese
• ½ cup whole walnuts
• ¼ cup whole pine nuts
• 1 large garlic clove finely minced or pressed
• ¼ cup fresh basil chopped
• ⅔ cup 2 ounces chopped sun-dried tomatoes (do not use sun-dried tomatoes in oil)
• 1 Tbsp finely grated Parmesan cheese
• Sprigs of fresh basil for garnish optional

Options to serve with:

• Favorite crackers, bagels, baguettes, celery, bell pepper slices, or pear slices

Instructions

• Let the butter, cream cheese, and feta come to room temperature. Meanwhile, toast the walnuts and pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3 to 5 minutes. Transfer to a plate to cool, then finely chop.
  8 ounces unsalted butter, 8 ounces crumbled feta cheese, 8 ounces cream cheese, ½ cup whole walnuts, ¼ cup whole pine nuts
• In the bowl of a stand mixer, or using a hand mixer, beat the softened butter, cream cheese, and feta until smooth and creamy. Mix in the garlic and chopped basil until evenly combined.
  1 large garlic clove, ¼ cup fresh basil
• Sprinkle half of the chopped nuts evenly over the bottom of a 6-inch springform pan or a similar 4-cup mold.
• Spread half of the cheese mixture over the nuts, smoothing it into an even layer.
• In a small bowl, combine the chopped sun-dried tomatoes and Parmesan cheese. Sprinkle the mixture evenly over the cheese layer.
  ⅔ cup 2 ounces chopped sun-dried tomatoes, 1 Tbsp finely grated Parmesan cheese
• Spread the remaining cheese mixture over the tomato layer, then finish with the remaining chopped nuts, gently pressing them into the surface.
• Cover and refrigerate for at least 2 hours or up to 3 days to allow the flavors to develop.
• About 1 to 2 hours before serving, remove the torte from the refrigerator. Run a thin knife around the edge of the pan and carefully remove the sides of the springform pan or invert the mold onto a serving plate.
• Let the torte come to room temperature before serving so it softens and spreads easily. Garnish with fresh basil, if desired, and serve with crackers, sliced baguette, fresh vegetables, or pear slices.
  Sprigs of fresh basil for garnish, Favorite crackers, bagels, baguettes, celery, bell pepper slices, or pear slices

Notes

• Toasting the nuts before chopping gives them the best flavor and helps prevent small pieces from burning.
• Use dry-packed sun-dried tomatoes rather than tomatoes packed in oil for the best texture.
• This recipe can be assembled up to 3 days ahead and stored covered in the refrigerator.
• For smaller gatherings, divide the mixture between two small ramekins or halve the recipe and use a 4- to 5-inch springform pan.
• For the creamiest texture, let the torte sit at room temperature for 1 to 2 hours before serving.

Nutrition Facts

Sun-Dried Tomato Cheese Torte

Amount Per Serving (1 g)

Calories 206 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 10g63%

Trans Fat 0.5g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 45mg15%

Sodium 273mg12%

Potassium 240mg7%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 6g12%

Vitamin A 485IU10%

Vitamin C 2mg2%

Calcium 137mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.