Layered cheese torta with pesto

Yield: 1 Servings

Measure Ingredient
8 ounces Pesto (your favorite recipe or purchased)
16 ounces Cream Cheese, at room temperature (do not used whipped product)
12 ounces Unsalted butter, at room temperature
Pine nuts and basil leaves for garnish

This is an exceptionally rich spread that I serve for parties along with crackers, chips and crudites. It is always well received...based on an original Sunset Magazine recipe from the early 1980's. It will stay fresh for 3-4 days. Leftovers good on pasta or baked potatoes.

Line a bread/loaf pan with plastic wrap, generously extending plastic over the edges.

In a large bowel, beat cream cheese and butter together until smooth. Using a rubber spatula, spread about ⅓ of the cheese mixture in the bottom of the pan, spreading to the corners. Cover with ⅓ of the pesto. Alternate the cheese and pesto, finishing with cheese.

Fold the plastic wrap over the mixture, press down gently to compact and press out any bubbles.

Refrigerate until firm...about 2 hours.

Unmold onto a plate (I use an oval platter). Garnish with basil and pine nuts. (Sometimes I make pesto with pecans!!yummy!!) 16 servings: 345 calories approx. 6 grams protein, 3 grams carbohydrates Posted to JEWISH-FOOD digest V96 #80 Date: Sun, 17 Nov 1996 22:06:00 -0800 From: MGB <DonutDolly@...>

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