Pesto Avocado Torta

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Title: Pesto Avocado Torta
Categories: Vegetable, Italian
Yield: 1 Servings

16 oz Cream cheese; softened
2 c Butter; softened
2 Avocados
French bread
-----pesto-----
1 c Fresh spinach
1/2 c Fresh basil leaves
1/3 c Grated parmesan cheese
1/3 c Olive oil
1/4 c Pine nuts
1 Cl Garlic; crushed

Prepare pesto: Blend all ingredients in blender or food processor until
smooth.

Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter
together until smooth. Spoon about 1 1/2 cups cream cheese mixture into
bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer.
Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly.
Halve, seed and peel avocados. Cut each half into 8 slices but do not pull
apart. Lay sliced avocado halves on cream cheese layer and top with
remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or
overnight.

Thirty minutes before serving, lift torta from loaf pan and remove foil.
Serve with large slices of French bread.

Posted for you by: Bill Webster

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