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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pesto, Olive and Roasted Red Pepper Cheese Torta Recipe

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This recipe for Pesto, Olive and Roasted Red Pepper Cheese Torta is from The Vallett Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Crumbled Feta Cheese
16 oz. Cream Cheese, Softened
1/2 C. Prepared, jarred Pesto (oil drained)
1/2 C. Chopped, jarred Roasted Red Peppers or Chopped, jarred Sun Dried Tomatoes (drained)
1/2 C. Chopped Black or Greek Olives
French Bread
Olive Oil
fresh Vegetables
Directions:
Directions:
1.In a medium bowl, combine cream cheese and feta cheese.
2.Line a loaf pan or dish with plastic wrap, leaving some overhang.
3.Spoon one fourth of the cream cheese mixture evenly on the bottom, then smooth with the back of a spoon or rubber spatula.
4.Add pesto evenly, then spoon one fourth of the cream cheese mixture evenly on top, spreading carefully to smooth.
5.Add chopped roasted red peppers, then spoon one fourth of the cream cheese mixture evenly on top, spreading carefully to smooth.
6.Finally, add chopped olives, then spoon one fourth of the cream cheese mixture evenly on top, spreading carefully to smooth.
7.For best results, cover in airtight container for at least two hours.
8.Meanwhile, slice French bread and lightly brush with olive oil. Broil on low for a few minutes, until slightly brown.
9.Once ready to serve, invert the mixture onto a serving plate and remove the plastic wrap. Serve with French bread and fresh vegetables
Personal Notes:
Personal Notes:
You can never go wrong with Pesto, Olives and roasted red peppers!

 

 

 

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