Nutritive Information
- Calories: 257.50cal
- Protein: 2.90g
- Fat: 30.18g
- Fiber: 0.01g
- Cholesterol: 78.30mg
- Vitamin A: 288.50RE
- Vitamin C: 6.00mg
- Calcium: 66.02mg
Ingredients
- 4-13/16 ounces Cream Cheese
- 0.6 cup Butter, unsalted
- 5/16 cup Pesto Sauce
Instructions
- Have cream cheese and butter at room temperature. Beat cream cheese and butter together in a food processor or with electric beaters until throughly blended.
- Layer a third of the cream cheese mixture in the bottom of a 2-1/2 or 3-cup crock; spread with half the pesto. Layer again, ending with the cream cheese mixture. Garnish the top, if desired, with fresh basil or parsley. Cover and refrigerate.
- Remove torte from refrigerator at least 30 minutes before using. Serve as a spread for baguette slices or crackers.
