| Holiday Torta | ||||
2 containers herb and garlic cheese spread (Alouette, Boursin, or Philadelphia whipped) 1 container plain whipped cream cheese 2-4 Tablespoons Sicilian Pesto 2/4 tablespoons Sun-dried Tomato Paté 1/2 jar Seasoned Peppers in Oil, drained and pureed slightly For garnish: slivers of roasted red pepper and fresh basil leaves, 4 of each Line a small plastic or glass bowl with two pieces of plastic wrap crossed over each other. Allow the wrap to overhang all sides of the bowl. In the bottom, arrange the slivers of roasted pepper and the basil leaves in an attractive pattern. Carefully press the containers of flavored cheese over the garnish. Spread a layer of pesto over that. Next press the plain cheese on top, in as much of an even layer as possible. Spread the Sund dried Tomato Paté on that layer, followed by the pureed peppers. Fold the plastic wrap over the top and refrigerate up to 24 hours if desired. Unfold the plastic and turn the bowl over onto a plate. Carefully remove the plastic and enjoy. The layers will run together a bit -- don’t worry about that! Serve with breadsticks, crackers, crudités or toasts. |
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