Pesto, Salmon and Olive Cream Cheese Torta

“This 'torta' or terrine is strikingly beautiful and really delicious. Will definitely be the talk of your next gathering, with people wanting more and more.”

Ingredients Nutrition


  1. Beat 2 ½ packages (20 oz) cream cheese and butter in large bowl until blended.
  2. Mix ½ package (4 oz) cream cheese and pesto in small bowl.
  3. Mix ½ package cream cheese and salmon in small bowl.
  4. Mix ½ package cream cheese and olives in small bowl.
  5. Line 9 x 5 x 3 inch loaf pan with plastic wrap, overlapping edges generously.
  6. Spread ¼ of butter mixture in bottom of pan.
  7. Spread pesto mixture over.
  8. Drop 1/3 of butter mixture over by teaspoons, spreading gently to cover.
  9. Spread salmon mixture over.
  10. Drop ½ of butter mixture over by teaspoons; spreading gently to cover.
  11. Spread olive mixture over.
  12. Cover with remaining butter mixture.
  13. Fold plastic wrap over to enclose; press firmly to compact.
  14. Chill until cold and firm; atleast 6 hours and up to 3 days.
  15. Turn out onto platter.
  16. Serve with assorted crackers and breads.

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