Pesto California Avocado Torta

Description

Ingredients

• 2 packages (8 oz each) cream cheese, softened
• 2 cups butter, softened
• 2 California avocados
• Pesto
  • 1 cup fresh spinach
  • ½ cup fresh basil leaves
  • 1/3 cups grated Parmesan cheese
  • 1/3 cups olive oil
  • ¼ cup pine nuts
  • 1 clove garlic, crushed

Directions

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

Serve with large slices of French bread.