basil cheese torta with red bell pepper strips and pine nuts
Basil Cheese Torta with Red Bell Pepper Strips and Nuts Source: The Herb Garden Cookbook , by Lucinda Hutson Yield: 12 servings 1/2 pound cream cheese, softened 4 tablespoons butte...
Ingredients
- 1/2poundcream cheese, softened
- 4tablespoonbutter, softened
- 3/4cupbasil pesto
- 1/2poundprovolone, thinly sliced
- 1/4cuppine nuts, toasted
- 1red bell pepper, roasted, peeled, seeded, and cut into 3- x
- 1small jar sun-dried tomatoes (packed in olive oil)
Directions
- 1
Basil Cheese Torta with Red Bell Pepper Strips and Nuts Source: The Herb Garden Cookbook , by Lucinda Hutson Yield: 12 servings 1/2 pound cr
- 2
add pesto and mix well
- 3
Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side
- 4
Make a thin layer of provolone slices on the bottom and partially up the sides
- 5
Spread 1/3 of the pesto mixture over the cheese
- 6
artistically arrange 2 or 3 sun-dried tomatoes, 4 to 6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto
- 7
Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers
- 8
Chill overnight or for several days