Basil Cheese Torta With Red Bell Pepper Strips And Pine Nuts Recipe
Servings: 1
Ingredients
- 1/2 lb Cream cheese, softened
- 4 Tbsp. Butter, softened
- 3/4 c. Basil pesto
- 1/2 lb Provolone, thinly sliced
- 1/4 c. Toasted pine nuts
- 1 x Red bell pepper, roasted, peeled, seeded, and cut into 3" x 3/8" strips
- 1 sm Jar sun-dry tomatoes (packed in extra virgin olive oil) Fresh basil for garnish
Directions
- Mix cream cheese and butter with a fork; add in pesto and mix well. Line a small (3-c.) loaf pan or possibly bowl with plastic wrap, leaving several inches of overhang on each side. Make a thin layer of provolone slices on the bottom and partially up the sides. Spread 1/3 of the pesto mix over the cheese; artistically arrange 2 or possibly 3 sun-dry tomatoes, 4-6 bell pepper strips, and about 1 Tbsp. toasted pine nuts over the pesto. Repeat layers till all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers. Refrigerateovernight or possibly for several days. Serve at room temperature on a platter wreathed with fresh basil sprigs. Additional toasted pine nuts, sun-dry tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish.
- NOTE: Torta may be presented inverted or possibly not. Keeps several weeks refrigerated. Although best served at room temperature, it slices best chilled. I like to serve it on a platter adorned with grape leaves and small clusters of red and white grapes. VARIATIONS: = = =3D=3D=3D=3D=3D=3D=3D=3D=3D Use lemon pesto; substitute slivered toasted almonds for the pine nuts; omit the sun-dry tomatoes and add in 1 tsp. lemon zest to the cream cheese mix. Use purple pesto; omit the red pepper if you like and increase the sun-dry tomatoes. Use cinnamon basil pesto; omit the sun-dry tomatoes and the red peppers if you like, and use pecans instead of pine nuts.
- by Lucinda Hutson
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