Got Basil?

Basil Cheese Torte
1-8 ounce package of room temp cream cheese
4 ounces of regular feta cheese
2 tablespoons butter
1 package of pesto
2 packages of provolone cheese slices
¼ cup roasted pine nuts
Roasted red pepper salsa- recipe to follow
Process cream cheese, feta and butter until nice and smooth.
Stir in pesto- you can make your own, but if you don’t have your own use from jar or out of the refrigerator section of your local store.
Line a loaf pan with plastic wrap; allow at least 1 inch over hang.
Arrange 1/3 of the cheese slices on bottom and up the sides of the pan.
Layer with ½ of the pesto cheese mixture.
Cover with ½ the roasted red pepper salsa- make this before you start- recipe is coming
Cover with 2 tablespoons of the pine nuts.
Another layer of the cheese slices just across the bottom.
Repeat layers ending with cheese slices.
Fold in your over hanging cheese to center.
Fold over the plastic wrap and chill.
This will freeze.
I like to make this in mini loaf pans and take out of the freezer as needed.
Note:
PLEASE don’t use no fat cream cheese- I do use the 1/3 fat- but belch to the no fat anything!


Roast Red Pepper Salsa
4 red peppers roasted in the oven under the broiler and wrapped in foil to steam.
Pell off the skins and chop.
Okay, you say you don’t know how to do this?
Just buy the ones in the jar’s but remember- THEY WILL NOT BE AS GOOD!
Add to peppers:
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
3 tablespoon of fresh chopped basil- really it has to be fresh it is so much better!
2 cloves of crushed garlic
1/3 cup of sun dried tomatoes from a jar or do the water in the microwave and squeeze them out a bit and chop up.
½ teaspoon salt
ground pepper
Mix this all together.
Use this just anyway you want to other then this recipe it is great with goat cheese as well!