5 Layer Basil Roasted Pepper Torta - Judy Dolan

By zeenieme

Ingredients

• 1/2 pound cream cheese
• 4 T butter softened
• 7 oz basil pesto
• 1 pound provolone cheese sliced thin
• 1/4 cup toasted pignoli nuts
• 1 red pepper roasted
• 1 yellow pepper roasted
• 8 oz jar sundried tomatoes in oil (sliver)

Preparation

Step 1

Combine cream cheese and butter. Add pesto and mix well

Line bottom and sides with provolone - leave 1/4" over sides of dish.

Spread 1/3 cheese mixture over provolone and top with 1/3 peppers, tomatoes and nuts.

Top with Provolone. Repeat 2 more times.

Fold overlap of cheese toward center. Press down firmly.

To serve, unwrap and invert onto dish. Serve with Wheatsworth crackers.