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Basil-Cheese Torta

Yield 12 servings

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) package feta cheese
  • 2 tablespoons butter or margarine, softened
  • Lucinda's Garden Pesto
  • 2 (6-ounce) packages provolone cheese slices
  • Roasted Red Pepper Salsa, divided
  • 1/4 cup chopped pine nuts, toasted
  • Garnishes: chopped fresh basil, fresh basil sprigs, pine nuts

How to Make It

  1. Process first 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in Lucinda's Garden Pesto, blending well.

  2. Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang over on each side.

  3. Arrange one-third of cheese slices on bottom and up sides of pan. Layer evenly with half of pesto mixture, 1/3 cup Roasted Red Pepper Salsa, 2 tablespoons 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 chill 8 hours.

  4. Invert torta onto a serving platter. Top with 1/3 cup salsa; garnish, if desired. Serve with remaining salsa and toasted French baguette slices.