"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

SPREAD ~ PESTO TORTE Recipe

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This recipe for SPREAD ~ PESTO TORTE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. cream cheese, softened
1/4 - 1/2 c. heavy cream
1 small jar sun dried tomatoes; drained, finely diced
3 T. basil pesto
1/4 c. Parmesan cheese, grated
1/4 c. pine nuts, toasted and coarsely chopped

extra virgin oil for drizzling

Directions:
Directions:
Line the inside of a 2 cup sharply sloping bowl with plastic; let the ends extend over the sides a few inches.

In medium bowl, beat cream cheese and 1/4 c. heavy cream until well blended. Mix pesto and Parmesan cheese in a second bowl. Spoon 1/3 of cream cheese mixture into the prepared bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes and all but 1/2 T. of the pine nuts. Top with remaining cheese. Pack down, fold the plastic over and refrigerate for at least 30 minutes.

Half and hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen it from the bowl. Invert onto a plates, drizzle with a little olive oil, and let sit to warm up. Sprinkle with the remaining pine nuts, season liberally with pepper and serve with pita chips or sturdy crackers.

 

 

 

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