Pesto Avocado Torta

Course : Avocado
Serves: 4
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16 ounces cream cheese -- softened
2 cups butter -- softened
2 medium avocados
1 loaf french bread
1 cup fresh spinach
1/2 cup fresh basil leaves
1/3 cup grated parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
1 clove garlic -- crushed

Preparation / Directions:

Prepare pesto: Blend all ingredients in blender or food processor until smooth. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread.


Nutritional Information:

Calories 345, Total Fat 12g, Cholesterol 63mg, Sodium 676mg, Total Carbohydrate 32g, Dietary Fiber 1g, Protein 25g

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