1

If you’re layering this torta “upside down” as pictured, spray Bundt pan with pan spray. Spread 1/3 cheese into bottom of pan. Layer tomato mixture onto cheese.

2

For the next layer: spread 1/3 cheese on top of sun dried tomatoes.

3

Next layer: Spread pesto on top of cheese, and finish torta off with the remaining 1/3 cheese. Top (the bottom) the torta off with the pine nuts. Place Bundt pan in the freezer for 3-4 hours, or over night.

4

To serve, flip the torta over onto a serving plate, and garnish with fresh basil.

Unused portions of the torta can be frozen and used at a later date.

Category

Ingredients

Directions

1

If you’re layering this torta “upside down” as pictured, spray Bundt pan with pan spray. Spread 1/3 cheese into bottom of pan. Layer tomato mixture onto cheese.

2

For the next layer: spread 1/3 cheese on top of sun dried tomatoes.

3

Next layer: Spread pesto on top of cheese, and finish torta off with the remaining 1/3 cheese. Top (the bottom) the torta off with the pine nuts. Place Bundt pan in the freezer for 3-4 hours, or over night.

4

To serve, flip the torta over onto a serving plate, and garnish with fresh basil.

Unused portions of the torta can be frozen and used at a later date.

Italian Torta