TASTE THE LOVE

ROASTED RED PEPPER AND PESTO TORTE

This is an easy and elegant appetizer for any party. Serve on a beautiful cake plate for an elegant presentation.

1 jar Emily G’s Roasted Red Pepper Jam
1 c. chopped fresh Italian parsley leaves
1/4 c. pine nuts, toasted
2 garlic cloves
1 T. fresh lemon juice
1 t. salt, plus more for seasoning
1/2 t. freshly ground black pepper, plus more for seasoning
1/4 c. plus 2 T. extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers,cucumbers, celery, endive leaves, and carrots)

Blend the parsley, nuts, lemon juice, garlic, 1 t. salt, and 1/2 t. pepper in a food processor. With the machine running, gradually pour in 1/4 c. oil. Continue blending until the pesto is creamy. Season the pesto to taste. with more salt and pepper. Using an electric mixer, beat the cream cheese and a jar of Roasted Red. Pepper Jam in a large bowl until light and fluffy. Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours. Invert the torte onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

Groups: appetizer, Roasted Red Pepper Jam