I always make this appetizer (the one on top) for Thanksgiving, and I made it again on a smaller version for the cooking class last week. Here is the “recipe”, although it’s really just assembling, no cooking! It’s always a hit and people always want to know how I made it.
Pesto, Olive and Sun Dried Tomato Torta
3 packages Boursin cheese (or other garlic&herb spreadable cheese)
2 tbsps pesto (either homemade [two cubes from the freezer] or store bought)
1/4 cup finely chopped kalamata olives
1/4 cup finely chopped sun dried tomatoes
- line a bowl with plastic wrap large enough to overhang sides
- spread a layer of pesto in bottom of bowl (this will be the top when you unmold) or one of the other ingredients – it doesn’t matter what order they go in… experiment and play with whatever ingredients you like! In the version pictured, I think I started with the tomatoes….
- spread a layer of Boursin, followed by a layer of olives, another layer of Boursin, a layer of sun dried tomatoes, and lastly a final layer of Boursin.
- fold plastic wrap over the top and press down slightly.
- refrigerate till ready to unmold (1 hour or up to 2 days)
- when you are ready to unmold, peel plastic wrap back from edges, set a plate on top, and turn upside down. Use plastic wrap to gently pull torta out of bowl. Lift bowl off, discard plastic, clean up edges of plate and serve with sliced baguette or crackers.
To make a smaller version, use a ramekin instead of a bowl, and cut down on the ingredients (one package of Boursin, 1 tbsp pesto, and about 1/8 cup each of the other ingredients.