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PASTE TORTE


Appetizers, Salads and Breads:
Pesto Torte

from From Portland's Palate...
A Collection of Recipes from the City of Roses
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INGREDIENTS:

2 teaspoons garlic cloves, minced
1/2 cup pine nuts
1 cup fresh spinach, chopped
1/4 cup fresh basil, chopped or 1 tablespoon dried
6 tablespoons butter, room temperature
1/2 cup olive oil
3/4 cup freshly-grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon freshly-ground pepper
2 cups unsalted butter (4 cubes), room temperature
2 (8-ounce) packages cream cheese, room temperature
Baguette

TO PREPARE THE PESTO:

In a food processor, place garlic and process until finely
minced. Add pine nuts and puree. Add spinach and basil.
Process until finely chopped. Add butter and olive oil. Turn
into medium bowl, add Parmesan cheese, salt and pepper, and stir
well. This will yield 1 cup pesto.

TO PREPARE THE TORTE:

Line a small terrine or bowl with damp cheesecloth. In a small
bowl, cream butter and cheese until thoroughly mixed. Divide
into 3 tennis ball-sized portions. Place 1 portion of cheese
mixture between 2 sheets of plastic wrap and flatten into a 1/4
to 1/2-inch thickness which fits bottom of terrine.

Spread 1/8-inch layer of pesto on top of cheese mixture. Repeat
the process making the following layers wider to follow shape of
terrine.

Make at least three additional layers of pesto alternating with
the cheese mixture, ending with a layer of the cheese mixture.

Wrap in a damp towel and cover with plastic wrap. Place in
refrigerator and chill at least 3 hours.

When ready to serve, invert onto a plate, remove cheesecloth and
serve with sliced baguette.

YIELD: 10 to 12 servings
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Copyright 1992 The Junior League of Portland, Oregon, Inc. All