Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

LAYERED TORTA APPETIZER




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




7 Tbsp. I Can't Believe It's Not Butter!® Spread, softened
1/3 cup chopped onion
1/2 cup sun-dried tomatoes packed in oil, drained
1 package (8 oz.) PLUS 1 package (3 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 tsp. freshly ground black pepper
1/4 cup prepared pesto
Assorted crackers or toasted bread slices


Recipe



Line 2-cup shallow-rimmed soup bowl with plastic wrap allowing excess to overhang 2-inches over sides.

In 8-inch skillet, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread over medium-high heat and cook onion, stirring occasionally, until golden. In food processor or blender, process onion mixture and tomatoes until finely chopped. Evenly spread into prepared bowl; set aside.

Wipe out food processor. In food processor, process cream cheese, remaining 6 tablespoons Spread, Parmesan cheese and pepper until smooth. Evenly spread 1/2 of the cheese mixture over the sun-dried tomato mixture, being careful not to lift the tomato layer. Gently spread pesto over cheese, then spread on remaining cheese mixture. Cover top with overhanging plastic and chill 1-1/2 hours or until firm.

To serve, open plastic wrap and unmold torta onto serving platter; remove plastic wrap. Garnish, if desired, with fresh basil. Serve with crackers.
Serves: 12