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Sun-Dried Tomato Holiday Torte


2  (8 oz) blocks of cream cheese
1  (8.5 oz) jar CSD Pesto
1  (8.5 oz) jar CSD Julienne Cut Tomatoes, drained
1/2  (9 oz) jar CSD Spread
1 C salted, roasted pistachios nuts, chopped
Assorted crackers

Between two sheets of plastic wrap, roll out one of the cream cheese blocks into a rectangle, no more than 1/4” thick. Wrap in plastic & repeat with remaining block of cream cheese.  Refrigerate until thoroughly chilled.


Drain jar of Julienne Cut Tomatoes


Place 1 layer of cream cheese on a serving plate. Spread 1/2 jar or more

of CSD Spread evenly on top to the edges and 1/2 of CSD Pesto over

the Spread.


Place 2nd layer of cream cheese on top.  Spoon remaining half of CSD Pesto over the cheese. Top with drained CSD Julienne Cut Tomatoes.  Loosely press nuts around the sides. Dress with fresh parsley or basil and serve

with crackers.


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