Ingredients Jump to Instructions ↓

  1. 4 Sun-dried tomatoes

  2. 4 Fresh basil leaves

  3. 3 Soft garlic and herb cheese - (6 oz ea)

  4. 1/4 cup 15g / 1/2oz Sun-dried tomato tapenade

  5. 1/4 cup 59ml Prepared basil pesto

  6. 1 Baguette or whole-grain baguette - pre-sliced at the Bread counter

  7. 1 Handful baby carrots

  8. 1 Handful grape tomatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 to 8 servings.


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