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Layered Cheese Torta with Pesto

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Jewish 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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>

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

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