Published: May 15, 2013
Tri-Torta with Toasted Crostini
Yield: 3 cups
1 ( 7 ounce) jar basil pesto
2 tablespoons Cayenne Chile olive oil
1 (8 ounce) jar sundried tomatoes, chopped
1 small can chopped black olives
3 (8 ounce) packages cream cheese
3 tablespoons lemon juice
In a large mixing bowl whip cream cheese with lemon juice until smooth and spreadable; set aside. Empty pesto into a bowl and stir in chile oil; set aside. Spray a 3-cup clear bowl with cooking oil and line with plastic wrap.
Spread whipped cream cheese across the bottom of the bowl to make a half-inch layer. Next spread pesto on top of cream cheese, then another half-inch layer of cream cheese. Next spread the chopped olives and on top of the olives make another half-inch layer of cream cheese. Then a last layer of sundried tomatoes and top off with cream cheese. Cover with plastic wrap and refrigerate overnight.
The next day invert the bowl on a serving plate and remove the plastic wrap. Serve with toasted bread, fresh veggies or crackers.
Source: Otho Spencer, baker at Pikes Peak Chocolate and Ice Cream