| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
Appetizer |
8 |
Servings |
INGREDIENTS
| 2 |
pk |
(8-oz) cream cheese; softened |
| 2 |
c |
Butter; softened |
| 2 |
|
Avocados |
|
|
French bread |
|
|
Pesto |
| 1 |
c |
Fresh spinach |
| 1/2 |
c |
Fresh basil leaves |
| 1/3 |
c |
Grated parmesan cheese |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Pine nuts |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
From: arielle@taronga.com (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 1-1/2 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.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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