Triple Layered Pesto Torte


  1. Split bar of cream cheese into 3rds and place in separate bowls and let soften. In 1st bowl stir in Basil pesto until smooth. In 2nd bowl fold in garlic powder and mozzarella cheese until smooth. In 3rd bowl stir in Dried tomato pesto until smooth. 
  2. Line loaf pan with the box that the cream cheese came in with Silver Source plastic food film with excess hanging over sides and ends. Place Basil mixture into the lined box and smooth out to make it even. Gently drop flat on table a few times to pack down and remove any air pockets to completely set up.
  3. Continue with Mozzarella mixture and smooth out and tap on table. Continue to place tomato mixture on top and smooth out. This should fill the box to the top. Drop a couple times gently on table to pack down and cover with remaining wrap.
  4. Place in refrigerator overnight to allow to completely setup.
  5. Remove from refrigerator and unwrap and place on cutting board. Garnish plate or platter with colorful lettuce. Gently slice Torte approximately ½ thick, cleaning knife between each cut.
  6. Place on platter and shingle to show all the colors and different flavors. Serve with your favorite grilled breads, crackers or toast points.


  • 3 lb Nature's Best Dairy® Cream Cheese
  • 5 tsp Roma® Basil Pesto, (no nuts)
  • 6 tsp Roma® Dried Tomato Pesto
  • 1 1/4 cup Roma® Cheese, Mozzarella
  • 1/2 tsp Roma® garlic powder