Basil cheese torta with red bell pepper strips& pine nuts

* Exported from MasterCook *

Basil cheese torta with red bell pepper strips & pine nuts

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian
Oriental Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Cream cheese -- softened
4 tb Butter -- softened
3/4 c Basil pesto
1/2 lb Provolone, thinly sliced
1/4 c Toasted pine nuts
1 Red bell pepper -- roasted,
-- peeled, seeded, and
-- cut into 3" x 3/8" strips
1 sm Jar sun-dried tomatoes
-- (packed in olive oil)
Fresh basil for garnish

Mix cream cheese and butter with a fork; add pesto and mix well. Line
a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches
of overhang on each side. Make a thin layer of provolone slices on the
bottom and partially up the sides. Spread 1/3 of the pesto mixture over
the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell
pepper strips, and about 1 tablespoon toasted pine nuts over the pesto.
Repeat layers until all ingredients are used (reserving some of the pine
nuts to sprinkle on top), pressing down well between layers. Chill
overnight or for several days. Serve at room temperature on a platter
wreathed with fresh basil sprigs. Additional toasted pine nuts, sun-dried
tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs
may be used as garnish. NOTE: Torta may be presented inverted or not.
Keeps several weeks refrigerated. Although best served at room
temperature, it slices best chilled. I like to serve it on a platter
adorned with grape leaves and small clusters of red and white grapes.
VARIATIONS: =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Use lemon pesto; substitute=
slivered toasted
almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon
lemon zest to the cream cheese mixture. Use purple pesto; omit the red
pepper if desired and increase the sun-dried tomatoes. Use cinnamon
basil pesto; omit the sun-dried tomatoes and the red peppers if desired,
and use pecans instead of pine nuts. Source: The Herb Garden Cookbook,
by Lucinda Hutson Typed for you by Karen Mintzias =20

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