James Carrier Photo by: James Carrier

Yogurt Cheese Torta with Pesto

Notes: Make the Yogurt Cheese at least 24 hours before making the torta; layer the cheese with pesto at least 1 hour or up to 1 day before serving.

Sunset NOVEMBER 2001

  • Yield: Makes 8 to 12 servings


  • -Tomato Tapenade
  • Fresh cilantro or basil sprigs (optional), rinsed
  • Thin baguette slices


1. Line a wide-mouth, 2- to 3-cup noncorrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel.

2. Press a fourth of the Yogurt Cheese evenly over bottom of container. Spread a third of the pesto evenly over cheese to edges of container. Repeat steps to layer remaining cheese and pesto, ending with cheese. Fold edges of cloth over cheese and press gently to compact. Cover airtight and chill until firm, at least 1 hour or up to 1 day; occasionally uncover and tilt container to pour off any accumulated liquid.

3. Fold back cloth; invert a plate over torta and then, holding plate and container together, invert torta onto plate. Peel off cloth. If desired, garnish with cilantro sprigs. Serve with baguette slices.

Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 37%
  • Protein: 3.4g
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Carbohydrate: 2.7g
  • Fiber: 0.4g
  • Sodium: 30mg
  • Cholesterol: 0.5mg

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Yogurt Cheese Torta with Pesto Recipe