---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pesto Avocado Torta
  Categories: Vegetable, Italian
       Yield: 1 Servings
  
      16 oz Cream cheese; softened
       2 c  Butter; softened
       2    Avocados
            French bread
            -----pesto-----
       1 c  Fresh spinach
     1/2 c  Fresh basil leaves
     1/3 c  Grated parmesan cheese
     1/3 c  Olive oil
     1/4 c  Pine nuts
       1    Cl Garlic; crushed
  
   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.
   
   Posted for you by:  Bill Webster
  
 -----

Plain Text Version of This Recipe for Printing or Saving