Pesto avocado torta

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.



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