Pesto California Avocado Torta

Description
This great pesto-based American side dish is great with sharing and snacking and delivers a divine, nutty aroma that it delivers to the bread and the dip.

Ingredients

 * 2 packages (8 oz each) cream cheese, softened
 * 2 cups butter, softened
 * 2 California avocados
 * 1 loaf French bread
 * 7 tablespoons pesto
 * 1 cup fresh spinach
 * ½ cup fresh basil leaves
 * ⅓ cup grated Parmesan cheese
 * ⅓ cups olive oil
 * ¼ cup pine nuts
 * 1 clove garlic, crushed

Directions

 * 1) Prepare the pesto. Line 9 x 5 x 3-inch loaf pan with foil.
 * 2) Beat cream cheese and butter together until smooth.
 * 3) Spoon about 1 ½ cup cream cheese mixture into bottom of loaf pan; spread evenly.
 * 4) Spread pesto over cream cheese layer. Spoon another 1 cup cream cheese mixture over pesto, spreading evenly.
 * 5) Halve, seed and peel avocados. Just cut each half into 8 slices but do not pull apart.
 * 6) Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture.
 * 7) Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift the torta from the loaf pan and remove foil.
 * 8) Serve with large slices of French bread.
 * 9) Blend all ingredients in a blender or food processor until smooth. Serve as a dip or spread for the torta.