Ingredients Jump to Instructions ↓

  1. 16 oz 454g Cream cheese - softened

  2. 2 cups 396g / 13oz Butter - softened

  3. 2 Avocados

  4. French bread

  5. Pesto

  6. 1 cup 237ml Fresh spinach

  7. 1/2 cup 20g / 0.7oz Fresh basil leaves

  8. 1/3 cup 48g / 1.7oz Grated parmesan cheese

  9. 1/3 cup 78ml Olive oil

  10. 1/4 cup 59ml Pine nuts

  11. 1 Garlic - crushed

Instructions Jump to Ingredients ↑

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

  2. 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 another 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.

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


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