Sun-Dried Tomato Cheese Torte

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.

Prep Time2 15

Total Time2 15

Course: Appetizer

Servings: people

Calories: 206kcal

Author: Sally Humeniuk

Ingredients

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 grated 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

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