Blue Diamond

Tomato Nut Torte

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Tomato Nut Torte

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  • 9 Inch Piece Cheesecloth
  • 8 Ounces cream cheese 1/3-less fat, softened
  • 1 Cup Ricotta Cheese part skim
  • 3 Tablespoons Pesto
  • 2 Tablespoons Basil chopped
  • 1/4 Cup Sun Dried Tomatoes chopped, preferably smoked
  • 3/4 Cup Almonds salted, roasted
  • Blue Diamond Almond Nut Thins


  1. Unfold cheesecloth then fold in half to make a square; press into the bottom of a 2-cup bowl.
  2. Beat cream cheese and ricotta together in a medium bowl with a mixer until light and fluffy.
  3. Spread 1/3 of the mixture into the bottom of prepared bowl, spreading all the way to the sides.
  4. Stir together pesto and basil and spread half the mixture over the surface.
  5. Top with 1/3 of the almonds and 1/2 the tomatoes.
  6. Repeat layers ending with a layer of cream cheese and chopped nuts.
  7. Bring up sides of cheesecloth to cover torte and press gently to compress all ingredients.
  8. Remove cheesecloth from surface and invert bowl onto a serving plate; peel away cheesecloth and discard.
  9. Serve with nut thins within 4 hours.
Tomato Nut Torte
Nutrition Facts
Tomato Nut Torte
Amount Per Serving
Calories 185 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Sodium 212mg 9%
Total Carbohydrates 12g 4%
Sugars 2g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.