Free Recipe Layered Cheese Torta with Pesto
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Layered Cheese Torta with Pesto Recipe
8 oz Pesto (your favorite recipe
-or purchased)
16 oz Cream Cheese, at room
-temperature (do not used
-whipped product)
12 oz Unsalted butter, at room
-temperature
Pine nuts and basil leaves
-for garnish
Layered Cheese Torta with Pesto Preparation
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 1/3 of the cheese mixture in the bottom of the pan, spreading to the corners. Cover with 1/3 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@themall.net>
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Layered Cheese Torta with Pesto?
If you know a better Layered Cheese Torta with Pesto Recipe please comment below.