Basil cheese torta with red bell pepper strips and pine nuts
Basil cheese torta with red bell pepper strips and pine nuts recipe in the low carb category
Recipe ingredients:
- 1/2 pound cream cheese, softened
- 4 tablespoons butter, softened
- 3/4 cup basil pesto
- 1/2 pound Provolone, thinly sliced
- 1/4 cup pine nuts, toasted
- 1 red bell pepper, roasted, peeled, seeded, and cut into 3 x 3/8 inch strips
- 1 small jar sun-dried tomatoes, packed in olive oil
- Fresh basil for garnish
Recipe method:
- Mix cream cheese and butter with a fork.
- Add pesto and mix well.
- Line a small (3 cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side.
- Make a thin layer of provolone slices on the bottom and partially up the sides.
- Spread 1/3 of the pesto mixture over the cheese.
- Artistically arrange 2 or 3 sun-dried tomatoes, 4 to 6 bell pepper strips and about 1 tablespoon toasted pine nuts over the pesto.
- Repeat layers until all ingredients are used, reserving some of the pine nuts to sprinkle on top, pressing down well between layers.
- Chill overnight or for several days.
- Serve at room temperature on a platter wreathed with fresh basil sprigs.
- Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips and fresh basil sprigs may be used as garnish.
Per serving: 120 cal (87% from fat, 7% from protein, 6% from carb); 2 g protein; 12 g tot fat; 2 g carb; 0 g fiber; 18 mg calcium; 1 mg iron; 95 mg sodium; 31 mg cholesterol