Ingredients
- 2 teaspoons cloves garlic, minced
- 1/2 cup pine nuts
- 1 cup fresh spinach
- 1/4 cup fresh basil
- 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 butter, room temperature
- 2 (8-ounce) package cream cheese, room temperature
- Baguette
Preparation
Step 1
Pesto:
In a food processor, add garlic and pine nuts and puree. Add spinach and basil. Process until finely chopped. Add butter and olive oil and mix just until blended. Turn into medium sized bowl, add parmesan cheese, salt and pepper and stir well. Put aside.
Torte:
Line a small terrine or bowl with damp cheesecloth or (I oiled the bowl and added a circle of parchment paper on the bottom and it worked well).
In a small bowl, cream butter and cheese until thoroughly mixed. (I used the food processor which I think made it a softer consistency and therefor I "spread" it into the bowl rather than the following procedure).
Divide into 3 tennis ball sized portions. Place 1 portion of cheese/butter mixture between 2 sheets of plastic wrap and flatten into a 1/4 to 1/2-inch thickness, which fits bottom of terrine bowl.
Spread 1/8-inch layer of pesto on top of cheese/butter mixture. Repeat the layers until you have filled up the terrine bowl ending with the cheese/butter mixture.
Cover with plastic wrap and refrigerate at least 3 hours or overnight until firm.
When ready to serve, invert onto plate, remove cheesecloth or parchment paper, garnish as desired and serve with sliced baguette.
Bon appetit girls!