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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (8-ounce) package cream cheese, softened |
1 (4-ounce) package feta cheese |
2 tablespoons butter or margarine, softened |
lucinda's garden pesto |
2 (6-ounce) packages provolone cheese slices |
roasted red pepper salsa, divided |
1/4 cup chopped pine nuts, toasted |
garnishes: chopped fresh basil, fresh basil sprigs, pine nuts |
Directions:
1. 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.
2. Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang over on each side.
3. 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.
4. Invert torta onto a serving platter. Top with 1/3 cup salsa; garnish, if desired. Serve with remaining salsa and toasted French baguette slices.
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