Pesto Torta with Bread and Vegetables
4 pieces sun-dried tomatoes (in oil)
4 leaves fresh basil
3 tubs (6e oz. each) soft garlic and herb cheese (Boursin or Alouette)
¼ c. sun-dried tomato tapenade (in the Italian section)
¼ c. prepared basil pesto
1 baguette, sliced
various fresh vegetable crudités
Directions:
Line a small shallow dish or bowl with plastic wrap or wax paper.
Coat with vegetable spray.
Arrange a pattern in bottom of dish using sun-dried tomatoes and basil. (sun-burst pattern)
Add 1½ tubs of cheese to the dish and smooth over.
Then layer in the sun-dried tomato spread and the pesto.
Spread the remaining cheese on top of pesto.
Place a serving plate over the dish/bowl and invert.
Hold on to the edges of the plastic wrap to release the cheese.
Remove the plastic wrap.
Arrange bread and crudités around the torta.
Yield: 6-8 servings