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Olive, Pesto and Bruschetta Cheese Torta

Olive, Pesto and Bruschetta Cheese Torta
Makes:
16 appetizer servings
Prep Time:
30
minutes
Total Time:
390
minutes
Vegetarian
based on
2 reviews
This sophisticated and festive Olive, Pesto and Bruschetta Cheese Torta is perfect to serve at your next gathering. Made with pesto, bruschetta topping and a delightful blend of cheeses and basil, this appealing appetizer will make you a star.

In this recipe:


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Ingredients:

  • 1/3 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1 container (14 ounces) refrigerated bruschetta
  • 1 can (4 1/2 ounces) chopped black olives, drained
  • 1 clove garlic, finely chopped
  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1 package (5.5 ounces) soft goat cheese, at room temperature
  • Shredded fresh basil
  • Crackers

Directions:

PLACE pesto in a strainer set over a bowl. Let oil drain for 15 minutes; discard oil. Place bruschetta in a strainer set over a bowl. Let juice drain for 15 minutes. Using back of spoon, gently press tomatoes to remove any remaining juice; discard juice.

COMBINE olives and garlic in small bowl. Place cream cheese and goat cheese in large mixer bowl. Beat until fluffy.

LINE 1-quart bowl with 2 sheets of plastic wrap that are large enough to allow a generous overhang on all sides of the bowl and covers all of the inside surface of the bowl.

SPREAD about 1/3 cup cheese mixture evenly over bottom of prepared bowl. Top with all of olive mixture, spreading evenly. Drop 1/2 cup cheese mixture by spoonfuls over olive mixture and spread gently to cover olives. Top with pesto, spreading evenly. Drop 1/2 cup cheese mixture by spoonfuls over pesto and spread gently to cover pesto. Top with bruschetta, spreading evenly. Drop remaining cheese mixture over bruschetta and spread gently to cover bruschetta. Cover with plastic wrap; refrigerate for at least 6 hours before serving.

To serve: Remove plastic wrap from top of bowl and invert serving plate over bowl. Turn over and remove bowl; peel off remaining plastic wrap. Top may be smoothed with a knife before serving. Top with basil. Serve with crackers.

Tip: For easier assembly, each layer may be chilled for about 15 minutes before adding next layer.

NOTE: Try substituting BUITONI Refrigerated Pesto with Sun Dried Tomatoes for the Pesto with Basil.


Reviews:

Review This Recipe
  •  Star(s)

    Hit of the party

    Maria from Lake Havasu City, AZ

    Easy to make, although I was unable to find the Buitoni Bruschetta in any of our grocery stores, so had to make it myself. It was the hit of the party. Shortly after arriving home, I was getting requests to email the recipe.

  •  Star(s)

    Perfect Combination

    Krista from Redondo Beach, California

    The whole family loved it!

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 200
  • Calories from Fat: 150
  • Total Fat: 17g (26% of DV)
  • Saturated Fat: 8g (40% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 360mg (15% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 2g
  • Protein: 5g
  • Vitamin A: 15% of DV
  • Vitamin C: 6% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Olive, Pesto and Bruschetta Cheese Torta

Ingredients

  • 1/3 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1 container (14 ounces) refrigerated bruschetta
  • 1 can (4 1/2 ounces) chopped black olives, drained
  • 1 clove garlic, finely chopped
  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1 package (5.5 ounces) soft goat cheese, at room temperature
  • Shredded fresh basil
  • Crackers

 

Directions

PLACE pesto in a strainer set over a bowl. Let oil drain for 15 minutes; discard oil. Place bruschetta in a strainer set over a bowl. Let juice drain for 15 minutes. Using back of spoon, gently press tomatoes to remove any remaining juice; discard juice.

COMBINE olives and garlic in small bowl. Place cream cheese and goat cheese in large mixer bowl. Beat until fluffy.

LINE 1-quart bowl with 2 sheets of plastic wrap that are large enough to allow a generous overhang on all sides of the bowl and covers all of the inside surface of the bowl.

SPREAD about 1/3 cup cheese mixture evenly over bottom of prepared bowl. Top with all of olive mixture, spreading evenly. Drop 1/2 cup cheese mixture by spoonfuls over olive mixture and spread gently to cover olives. Top with pesto, spreading evenly. Drop 1/2 cup cheese mixture by spoonfuls over pesto and spread gently to cover pesto. Top with bruschetta, spreading evenly. Drop remaining cheese mixture over bruschetta and spread gently to cover bruschetta. Cover with plastic wrap; refrigerate for at least 6 hours before serving.

To serve: Remove plastic wrap from top of bowl and invert serving plate over bowl. Turn over and remove bowl; peel off remaining plastic wrap. Top may be smoothed with a knife before serving. Top with basil. Serve with crackers.

Tip: For easier assembly, each layer may be chilled for about 15 minutes before adding next layer.

NOTE: Try substituting BUITONI Refrigerated Pesto with Sun Dried Tomatoes for the Pesto with Basil.

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