Creamy Pesto Cheese Torte
Ingredients:
- 1 pound cream cheese, room temperature
- 1/2 cup butter
- 1 cup traditional pesto, homemade or store bought
- 1/2 cup toasted pine nuts
- 1 jar E&V Red Bell Pepper & Ancho Chili Jam
- Spring form pan or cake pan medium sized
Instructions:
Whip cream cheese and butter together until creamy, add pesto and pine nuts and mix just until incorporated. Line a spring-form pan or cake pan with plastic wrap and press mixture into mold. Cover and chill overnight. Un-mold torte on a plate large enough to fit with extra room around edges, top with E&V Red Bell Pepper & Ancho Chili Jam. Serve with baguette slices or crackers. Yields: 12 appetizer servings.
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