Ingredients
1 lb Cream Cheese
1 lb Unsalted Butter
PESTO
1 cup loosely packed fresh basil
1 cup loosely packed fresh parsley
1/4 cup pine nuts
1 clove garlic
1/2 cup freshly grated parmesan
2 tbls olive oil
1/2 tsp salt
Preparation
Blend cream cheese & butter together in food processor
PESTO
Combine basil, parsley, pinenuts & garlic in food processor until finely chopped.
Add parmesan, olive oil & salt and blend well.
Line a 4 cup mold or souffle dish with plastic wrap leaving a generous overhang. Spread 1/4 of cheese mixture on bottom of dish. Cover with 1/3 of pesto mixture. Repeat layering with rest of cheese and pesto mixtures ending with a cheese layer.
Fold plastic wrap over torta, refrigerate for at least 1 hour or up to 3 days.
Unwrap & unmold onto seving platter and let stand at room temperature for 30 minutes before serving.
Serve with rice crackers.
