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
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.