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| Home -> [Herbs & Spices, Italian, Pesto, Vegetables, Western European] -> [Pesto avocado torta Recipe] |
Pesto avocado torta
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Herbs & Spices, Italian, Pesto, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 16
| oz | Cream cheese , softened | | 2
| cup | Butter , softened | | 2
| | Avocados | | | French bread | | | PESTO | | 1
| cup | Fresh spinach | | 1/2
| cup | Fresh basil leaves | | 1/3
| cup | Grated parmesan cheese | | 1/3
| cup | Olive oil | | 1/4
| cup | Pine nuts | | 1
| cl | Garlic , crushed |
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Procedures:
| 1 | Prepare pesto: blend all ingredients in blender or food processor until smooth. | | 2 | Line 9 x 5 x 3-inch loaf pan with foil. | | 3 | Beat cream cheese and butter together until smooth. | | 4 | Spoon about 1 ?cups cream cheese mixture into bottom of loaf pan; spread evenly. | | 5 | Spread pesto over cream cheese layer. | | 6 | Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly. | | 7 | Halve, seed and peel avocados. | | 8 | Cut each half into 8 slices but do not pull apart. | | 9 | Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. | | 10 | Cover and refrigerate 6 to 8 hours or overnight. | | 11 | Thirty minutes before serving, lift torta from loaf pan and remove foil. | | 12 | Serve with large slices of french bread. |
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