From the Kitchen of: Pepper
Source: Decatur Daily Newspaper 2000
24
oz
Cream cheese, softened
24
oz
Unsalted butter, softened (do not substitute)
Pesto
Basil sprigs
Thin French bread slices
Bite-size crisp fresh vegetables
Combine the cream cheese and butter in a large mixer bowl and beat until
very smooth and creamy. Line a 10-cup straight-sided plain pan or a clean
flowerpot, with plastic wrap, draping the excess plastic wrap over the rim.
Spread about 1/8 of the cream cheese mixture in the mold. Add a layer of
about 1/7 of the pesto. Repeat the layers ending with the cream cheese
mixture. (Make thicker or thinner layers if desired but divide the cream
cheese mixture and pesto into the desired number of portions before
beginning to layer and be sure to begin and end with cream cheese mixture.)
Fold the ends of the plastic wrap over the top layer and press lightly to
compact the layers. Refrigerate for 1 to 1½ hours or until firm.
Uncover the top layer and invert the torta onto a serving plate. Remove the
plastic wrap carefully. Cover the torta with plastic wrap and refrigerate
for up to 5 days. Garnish the torta with basil sprigs and serve with French
bread and fresh vegetables.