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Pesto Torta

Pesto Torta is built on Cream Cheese Softened, Butter Softened, Parmesan Cheese, Olive Oil, and Garlic Crushed. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 pkg
• 2 cup
• 1/3 cup
• 1/3 cup
• 1 clove

Method (preview)

1. 1

   Prepare pesto.

2. 2

   Line 9 x 5 x 3-inch loaf pan with foil.

3. 3

   Beat cream cheese and butter together until smooth.

4. 4

   Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly.

5. 5

   Spread pesto over cream cheese layer.

6. 6

   Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly.

7. 7

   Halve, seed and peel avocados.

8. 8

   Cut each half into 8 slices but do not pull apart.

9. 9

   Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture.

10. 10

    Cover and refrigerate 6 to 8 hours or overnight.

11. 11

    Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread.

12. 12

    Blend all ingredients in blender or food processor until smooth.