Best 4 Artichoke Pesto Torta Recipes
Embark on a culinary journey as we delve into the delectable realm of artichoke pesto torta. This Italian masterpiece combines the vibrant flavors of artichoke and pesto into a savory and sumptuous pie. Get ready to tantalize your taste buds with this symphony of flavors and textures. Whether you're a seasoned chef or a novice in the kitchen, this comprehensive guide will equip you with all the knowledge and techniques you need to create an unforgettable artichoke pesto torta that will impress family and friends alike.
Let's cook with our recipes!
INSTANT PESTO TORTA WITH BREAD AND VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
- Arrange carrots and tomatoes along the opposite side of the torta.
PESTO TORTE
This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.
Provided by OhMyStars
Categories Spreads
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter until well blended.
- Mix pesto and parmesan cheese in small bowl.
- Line two 8 oz custard cups (or loaf pan) with plastic wrap.
- Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
- Sprinkle each with 1/4 of the tomatoes.
- Spread 1/4 of the pesto mixture over tomatoes.
- Repeat layers.
- Fold plastic wrap over each torte, sealing well.
- Chill overnight until firm.
- Unmold, remove plastic wrap.
- Serve with crusty French bread slices.
- Garnish with chives, parsley, or"whatever" for color.
Nutrition Facts : Calories 375.9, Fat 37.8, SaturatedFat 21.6, Cholesterol 103.2, Sodium 429.6, Carbohydrate 6, Fiber 1, Sugar 1.5, Protein 5.7
ARTICHOKE PESTO
A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.
Provided by iris5555
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
- Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
- Then, with the machine running, drizzle in the extra-virgin olive oil.
- Mix in parmesan and serve with crostini.
Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4
ARTICHOKE TORTE
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.
Provided by Tara Parker-Pope
Categories main course
Time 1h
Yield 24 Pieces, serves 6 to 8 as an appetizer
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
- Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
- Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 15 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality artichokes for the best flavor.
- If you can't find fresh artichokes, you can use frozen or canned artichokes, but be sure to drain them well before using.
- To make the pesto, use a food processor or blender to combine the basil, olive oil, pine nuts, Parmesan cheese, garlic, and salt and pepper to taste.
- If you don't have a food processor or blender, you can chop the basil and pine nuts by hand and then stir them together with the other ingredients.
- When assembling the torta, be sure to layer the ingredients evenly so that each bite is full of flavor.
- Bake the torta at 375 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the center is set.
- Let the torta cool slightly before slicing and serving.
Conclusion:
Artichoke pesto torta is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for potlucks, picnics, or any other gathering. With its creamy artichoke pesto filling and flaky puff pastry crust, this torta is sure to be a hit with everyone who tries it.
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