Ingredients Jump to Instructions ↓

  1. 16 ounces cream cheese -- softened

  2. 2 cups butter -- softened

  3. 2 avocados french bread **PESTO**

  4. 1 cup fresh spinach

  5. 1/2 cup fresh basil leaves

  6. 1/3 cup grated parmesan cheese

  7. 1/3 cup olive oil

  8. 1/4 cup pine nuts

  9. 1 clove garlic -- crushed

Instructions Jump to Ingredients ↑

  1. 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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