- 2 packages (8 oz each) cream cheese, softened
- 2 Cups butter, softened
- 2 California avocados
- French bread
- 1 Cup fresh spinach
- ½ Cup fresh basil leaves
- 1/3 Cups grated Parmesan cheese
- 1/3 Cups olive oil
- ¼ Cup pine nuts
- 1 clove garlic, crushed
Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil.
Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly.
Spread pesto over cream cheese layer
Spoon another 1 cup cream cheese mixture over pesto, spreading evenly.
Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart.
Cover and refrigerate 6 to 8 hours or overnight.
Thirty minutes before serving, lift torta from loaf pan and remove foil.
Serve with large slices of French bread.
Blend all ingredients in blender or food processor until smooth.