Recipe - Layered Cheese Torta With Pesto

8 ounce Pesto (your favorite recipe
or purchased)
16 ounce Cream Cheese, at room
temperature (do not used
whipped product)
12 ounce 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 34 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 JEWISHFOOD digest V96 #80

Date: Sun, 17 Nov 1996 22:06:00 0800

From: MGB DonutDolly@themall.net