Pesto Avocado Torta |
Course : Avocado
Serves: 4 |
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Ingredients:
16 ounces cream cheese -- softened |
2 cups butter -- softened |
2 medium avocados |
1 loaf french bread |
---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 / Directions:
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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