Pesto Torta (Layered Spread)
 
2   8 ounce) packages cream cheese, softened
1 cup  pesto
1   12 ounce) jar roasted red bell peppers
 
slice each block of cream cheese lengthwise. line a loaf pan with plastic 
wrap. place one strip of cream cheese between two layers of plastic wrap. 
flatten the cheese with a rolling pin until it is the same size as the 
loaf pan's bottom. place the cream cheese into the loaf pan. spread pesto 
(about 1/4 inch thick) over the cream cheese. repeat this process until 
all of the pesto and cream cheese has been used. the final layer should be 
cream cheese. fold the plastic wrap over the final layer, and refrigerate 
for at least 3 hours. when you are ready to serve, gently remove the torta 
from the loaf pan. unwrap the plastic wrap. place drained, roasted red 
peppers over the top of the torta. 
 
 
-- 
(ID: 7974) Mirror: rec.food.recipes: Fri, Apr 23, 2004


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