Philly’s Five Star Food Week: Feta Cheese & Pesto Torta

6 Jul

Philly’s Five Star Food Week: Feta Cheese & Pesto Torta

Posted on 2009 under Main Dish | No Comment

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Prep Time: 20 min

Total Time: 5 hr 5 min

Makes: 50 servings,

about 2 Tbsp. each

Nutritional Information

With great pride (and joy) we’d like to announce that PHILADELPHIA Cream Cheese took first place in the spreadable cheeses category at the biennial United States Champion Cheese Contest! For those of you who don’t know, this prestigious event is equivalent to the Super Bowl for cheese artisans, manufacturers, and fanatics! It’s kind of a big deal!

So in the spirit of this epic win, we are going to give you the top PHILADELPHIA Cream Cheese recipes that have been voted by our most important chefs…. You! How’s that work? Well we’re awarding Gold Medals to the recipes that received the most views, that’s fair, right? To kick things off, here we have our top appetizer, the Feta Cheese & Pesto Torta.

This appetizer has been said to please even the pickiest of eaters! This one is perfect for those large crowds at a birthday party, wedding, bridal shower, or whatever you please! With the award winning PHILADELPHIA Cream Cheese, some shredded parmesan cheese, and crumbled feta cheese, I’m not surprised why you all love it so much!

Check in tomorrow when we give you the Top 5 Star Main Dish!

1 Tbsp. butter

1/4 cup plain dry bread crumbs

1 Tbsp. DI GIORNO Shredded Parmesan Cheese

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup BREAKSTONE’S or KNUDSEN Sour Cream

1/4 tsp. hot pepper sauce

3 eggs

1/2 cup pesto

3 pkg. (4 oz. each) ATHENOS Traditional Crumbled Feta Cheese, ground in food processor

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spread butter onto bottom and 1 inch up side of pan. Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese. Wrap foil around bottom and up side of pan.

BEAT cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Stir in feta cheese. (Batter will not be smooth.) Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto. Pour into prepared pan; cover with remaining plain batter. Place springform pan in larger shallow baking pan. Fill baking pan with enough hot water to come 1 inch up side of springform pan.

BAKE 45 min. or until center is set. Turn off oven; leave door ajar. Let torta stand in water bath in oven 1 hour. Remove torta from water bath. Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Serve as spread with assorted NABISCO Crackers or toasted French bread slices. Store leftover torta in refrigerator.