CREAMY PESTO CHEESE TORTE (Red Bell Pepper Ancho Chili Jam)


1 pound cream cheese, room temperature
1/2 cup butter
1 cup traditional pesto, homemade or store bought
1/2 cup toasted pine nuts
1 jar E&V Red Bell Pepper Ancho Chili Jam
Spring form pan or cake pan medium sized

Preparation Instructions:
Whip cream cheese and butter together until creamy, add pesto and pine nuts and mix just until incorporated. Line a spring-form pan or cake pan with plastic wrap and press mixture into mold. Cover and chill overnight. Un-mold torte on a plate large enough to fit with extra room around edges, top with E&V Red Bell Pepper Ancho Chili Jam. Serve with baguette slices or crackers. Yields: 12 appetizer servings.

Tressa's Tip: This has been a party favorite for 18+ years. Recipe was created by a Foodie from Central Markets in Texas.

Next Previous

Other Great Recipes