Directions:
- Process first 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in Lucinda's Garden Pesto, blending well.
- Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang over on each side.
- Arrange one-third of cheese slices on bottom and up sides of pan. Layer evenly with half of pesto mixture, 1/3 cup Roasted Red Pepper Salsa, 2 tablespoons pine nuts, and half of remaining cheese slices. Repeat layers, ending with cheese slices, gently pressing each layer. Fold cheese slices toward center. Cover and chill 8 hours.
- Invert torta onto a serving platter. Top with 1/3 cup salsa; garnish, if desired. Serve with remaining salsa and toasted French baguette slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.8 Kcal (280 kJ) | ||
| Calories from fat | 57.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 10% | |
|---|---|---|---|
| Cholesterol | 13.05mg | 4% | |
| Sodium | 75.66mg | 3% | |
| Potassium | 28.6mg | 1% | |
| Total Carbs | 0.65g | 0% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 2.12g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 456.61 Kcal (1912 kJ) | ||
| Calories from fat | 394.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.78g | 10% | |
|---|---|---|---|
| Cholesterol | 89.21mg | 4% | |
| Sodium | 517.16mg | 3% | |
| Potassium | 195.53mg | 1% | |
| Total Carbs | 4.44g | 0% | |
| Sugars | 2.22g | 1% | |
| Dietary Fiber | 0.77g | 0% | |
| Protein | 14.48g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 1.6mg | 1% | |
| Calcium | 346.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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