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Pesto Avocado Torta |
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| Course : |
Avocado |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 16 |
ounces |
cream cheese -- softened |
| 2 |
cups |
butter -- softened |
| 2 |
medium |
avocados |
| 1 |
loaf |
french bread |
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---PESTO--- |
| 1 |
cup |
fresh spinach |
| 1/2 |
cup |
fresh basil leaves |
| 1/3 |
cup |
grated parmesan cheese |
| 1/3 |
cup |
olive oil |
| 1/4 |
cup |
pine nuts |
| 1 |
clove |
garlic -- crushed |
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Preparation:
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. |
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Nutritional Information:
Calories 345, Total Fat 12g, Cholesterol 63mg, Sodium 676mg, Total Carbohydrate 32g, Dietary Fiber 1g, Protein 25g |
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