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Ингредиенты
- 1 pkt cream cheese - (8 ounce) softened
- 1 pkt feta cheese - (4 ounce)
- 2 Tbsp. butter or possibly margarine softened Lucinda's Garden Pesto (see below)
- 2 pkt provolone cheese slices - (6 ounce ea) Roasted Red Pepper Salsa (see below)
- 1/4 c. minced pine nuts toasted
- 3 c. fresh basil leaves
- 4 x garlic cloves - (to 6)
- 1/2 c. pine nuts, walnuts, or possibly pecans
- 3/4 c. shredded Parmesan cheese
- 2 Tbsp. shredded Romano cheese - (to 3)
- 2/3 c. extra virgin olive oil
- 4 x red bell peppers
- 1 Tbsp. extra virgin olive oil
- 1/2 c. dry tomatoes see * Note
- 3 Tbsp. minced fresh basil
- 1 Tbsp. balsamic vinegar
- 2 x garlic cloves - (to 3) chopped
- 1/2 tsp salt
- 1/2 tsp fresh rosemary finely minced
- 1/4 tsp grnd red pepper Minced fresh basil Fresh basil sprigs Pine nuts
Инструкции
- * Note: One-third c. dry tomatoes in oil may be substituted for dry tomatoes. Drain tomatoes well, pressing between layers of paper towels.
- Process first 3 ingredients in a blender or possibly food processor till smooth, stopping to scrape down sides. Stir in Lucinda's Garden Pesto, blending well.
- Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang over on each side. Arrange one-third of cheese slices on bottom and up sides of pan. Layer proportionately with half of pesto mix, 1/3 c. Roasted Red Pepper Salsa, 2 Tbsp. pine nuts, and half of remaining cheese slices. Repeat layers, ending with cheese slices, gently pressing each layer. Fold cheese slices toward center. Cover and refrigerate8 hrs.
- Invert torta onto a serving platter. Top with 1/3 c. salsa; garnish, if you like. Serve with remaining salsa and toasted French baguette slices.
- For Lucinda's Garden Pesto: Process basil and garlic in a food processor till minced. Add in pine nuts and cheeses, and process till blended, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process till smooth. Refrigerateup to 5 days, if you like. (Makes 1 c.)
- For Roasted Red Pepper Salsa: Bake peppers on an aluminum foil-lined baking sheet at 500 degrees for 12 min or possibly till peppers look blistered, turning once. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 min to loosen skins. Peel peppers; remove and throw away seeds. Coarsely chop peppers. Drizzle with 1 Tbsp. extra virgin olive oil; set aside.
- Pour boiling water to cover over dry tomatoes. Let stand 3 min; drain and coarsely chop. Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and refrigeratesalsa up to 2 days, if you like. (Makes 2 c.).
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 247 | |
| Calories from Fat 206 | 83% |
| Total Fat 23.59g | 29% |
| Saturated Fat 5.93g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 304mg | 13% |
| Potassium 157mg | 4% |
| Total Carbs 4.36g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.15g | 1% |
| Protein 5.83g | 9% |
