Pesto Torta


  • A drizzle of extra virgin olive oil
  • 4 pieces sun dried tomato
  • 4 basil leaves
  • 3 tubs (6oz) Boursin cheese
  • ¼ cup sun dried tomato spread (see recipe on site)
  • ¼ cup homemade pesto
  • 1 baguette, sliced


Pour a little olive oil in a small bowl and brush it around. Line the bowl with plastic wrap – the oil will hold it in place. Add another drizzle of olive oil on top of the plastic wrap and brush it all over. Arrange a pattern in the bottom of the dish using the whole pieces of sun dried tomatoes and basil – like a flower shape.

Add half of the cheese to the bowl and smooth the top, pressing it into the bowl firmly (but without messing up your pattern!) Next, layer the sun dried tomato spread, then add a layer of pesto. Carefully press the remainder of the cheese into place on top of the pesto and smooth. Refrigerate up to a day ahead.

To serve, pull up on the plastic wrap to loosen then invert onto your serving platter and arrange bread around.

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