Ingredients
1-8 oz. pkg. cream cheese
2 sticks unsalted butter
1/2 c. prepared pesto
Preparation
Spray a flexible container with Pam, or oil lightly. Blend the butter and cream cheese together until light, fluffy and well blended. Starting with the cheese mixture, spread layers into the container, alternating with the pesto. Be sure to end with the cheese layer. Refrigerate at least two hours or freeze until firm. Press the torta out of the mold onto a cheeseboard. Serve with crackers or foccaccia.
