Basil Cheese Torta with Red Bell Pepper Strips and Pine Nuts - BigOven 33455

Basil Cheese Torta with Red Bell Pepper Strips and Pine Nuts

Ready in 1 hour

Top-ranked recipe named "Basil Cheese Torta with Red Bell Pepper Strips and Pine Nuts"

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Try this Basil Cheese Torta with Red Bell Pepper Strips and Pine Nuts recipe, or contribute your own. "Vegetarian" and "Appetizers" are two tags used to describe Basil Cheese Torta with Red Bell Pepper Strips and Pine Nuts.


Ingredients

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4 tb Butter; softened
peeled, seeded, and
Fresh basil for garnish
1/4 c Toasted pine nuts
3/4 c Basil pesto
cut into 3" x 3/8" strips
1/2 lb Cream cheese; softened
1 Red bell pepper; roasted,
1/2 lb Provolone, thinly sliced
(packed in olive oil)
1 sm Jar sun-dried tomatoes

Original recipe makes 1 Servings

Servings  

Preparation

Mix cream cheese and butter with a fork; add pesto and mix well. Line a small (3-cup) loaf pan or 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 mixture over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto. Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers. Chill overnight or for several days. Serve at room temperature on a platter wreathed with fresh basil sprigs. Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish. NOTE: Torta may be presented inverted or 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-dried tomatoes and add 1 teaspoon lemon zest to the cream cheese mixture. Use purple pesto; omit the red pepper if desired and increase the sun-dried tomatoes. Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers if desired, and use pecans instead of pine nuts. Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen Mintzias Recipe By :=20 Posted to MC-Recipe Digest V1 #221 Date: Wed, 18 Sep 1996 11:58:11 -0400 From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Calories Per Serving: 13046 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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