Basil Pesto Torte
2 – 8 oz. package of (less fat) cream cheese, softened
2 sticks of butter, softened1 small jar pesto sauce
1 cup toasted pine nuts
Blend softened cream cheese and butter until mixed. Line a round bottomed bowl with saran wrap or cheesecloth. Layer 1/4 of cream cheese mixture in the bottom of the bowl. Top with 1/3 nuts, then 1/3 pesto sauce. Repeat process, ending with cream cheese. Wrap tightly and refrigerate.
When ready to serve, invert onto a plate, garnish with pine nuts. Serve with thinly sliced baguette or crackers.
This recipe can be made 2 days ahead.
Variations:
- use sun dried tomato pesto instead, or alternate red and green pesto
- use toasted walnuts instead of pine nuts
- layer chopped sun dried tomatoes in each layer
I always hope for leftovers of this one. It’s great on toast or a bagel for breakfast.
I really love this recipe!!!!
ReplyDeleteLOL! The above comment was from me. I just forgot to say so. :)
ReplyDeleteShanon