Yield: 8 Servings
|2 packs||(8-oz) cream cheese; softened|
|2 cups||Butter; softened|
|\N \N||French bread|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .