Pesto Torta (Layered Spread)
2 (8ounce) packages cream cheese, softened 1 cup pesto
2 (9ounce) jar roasted red bell peppers
Slice each block of cream cheese lengthwise. Line a loaf pan
with plastic wrap. Place one strip of cream cheese between
two layers of plastic wrap. Flatten the cheese with a
rolling pin until it is the same size as the loaf pan's
bottom. Place the cream cheese into the loaf pan. Spread
pesto (about 1/4 inch thick) over the cream cheese. Repeat
this process until all of the pesto and cream cheese has
been used. The final layer should be cream cheese. Fold the
plastic wrap over the final layer, and refrigerate for at
least 3 hours. When you are ready to serve, gently remove
the torta from the loaf pan. Unwrap the plastic wrap. Place
drained, roasted red peppers over the top of the torta.
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