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From "Portland's Palate...A Collection of Recipes from the City of Roses," published in cooperation with your DailyInbox newsletter.

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.

    SERVINGS: 10 - 12



     



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