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  1. Exported from MasterCook

  2. Basil cheese torta with red bell pepper strips & pine nuts

  3. Recipe By :

  4. 1 Preparation Time :

  5. Categories : Appetizers Vegetarian

  6. Oriental Sauces

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 1/2 lb Cream cheese -- softened

  9. 4 tb Butter -- softened

  10. 3/4 c Basil pesto

  11. 1/2 lb Provolone, thinly sliced

  12. 1/4 c Toasted pine nuts

  13. 1 Red bell pepper -- roasted,

  14. -- peeled, seeded, and -- cut into 3 x 3/8 strips

  15. 1 sm Jar sun-dried tomatoes

  16. -- (packed in olive oil)

  17. Fresh basil for garnish

  18. Mix cream cheese and butter with a fork; add pesto and mix well. Line

  19. 3-cup

  20. of overhang on each side. Make a thin layer of provolone slices on the

  21. bottom and partially up the sides. Spread 1/3 of the pesto mixture over

  22. 2 or 3 sun-dried tomatoes,

  23. 4-6 bell

  24. pepper strips, and about 1 tablespoon toasted pine nuts over the pesto.

  25. Repeat layers until all ingredients are used (reserving some of the pine

  26. nuts to sprinkle on top), pressing down well between layers. Chill

  27. overnight or for several days. Serve at room temperature on a platter

  28. wreathed with fresh basil sprigs. Additional toasted pine nuts, sun-dried

  29. tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs

  30. may be used as garnish. NOTE: Torta may be presented inverted or not.

  31. Keeps several weeks refrigerated. Although best served at room

  32. temperature, it slices best chilled. I like to serve it on a platter

  33. adorned with grape leaves and small clusters of red and white grapes.

  34. VARIATIONS:

  35. Use lemon pesto; substitute slivered toasted

  36. almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon

  37. lemon zest to the cream cheese mixture. Use purple pesto; omit the red

  38. pepper if desired and increase the sun-dried tomatoes. Use cinnamon

  39. basil pesto; omit the sun-dried tomatoes and the red peppers if desired,

  40. and use pecans instead of pine nuts. Source: The Herb Garden Cookbook,

  41. by Lucinda Hutson Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - -

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