Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (8-oz) cream cheese; softened |
| 2 cups | Butter; softened |
| 2 \N | Avocados |
| \N \N | French bread |
| \N \N | Pesto |
| 1 cup | Fresh spinach |
| ½ cup | Fresh basil leaves |
| ⅓ cup | Grated parmesan cheese |
| ⅓ cup | Olive oil |
| ¼ cup | Pine nuts |
| 1 \N | Clove garlic; crushed |
From: arielle@... (Stephanie da Silva) (COLLECTION) Date: Thu, 22 Jul 1993 18:23:06 GMT Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1-½ cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight.
Thirty minutes before serving, lift torta from loaf pan and remove foil.
Serve with large slices of French bread.
Pesto: Blend all ingredients in blender or food processor until smooth.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
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