Roasted Garlic Pesto Torta.



Roasted Garlic
Garlic Bulbs (1 for this recipe. I roast allot at a time and use the garlic in butter, soups, spreads and on pasta)
Olive Oil
Preheat Oven to 400 Degrees
Peel away outer layers of garlic leaving enough of the skin to keep the individual cloves intact. With a sharp knife cut ½ inch off the top of the bulb.

Place bulbs on a cookie sheet lined with baking parchment or Foil. Drizzle ½ tsp olive oil over the garlic bulbs. Now go back and drizzle another ½ tsp over the garlic again.

Place foil over pan creating a seal, and roast for 35-40 minutes.

Remove from oven and cool. Squeeze garlic out by pressing on clove.

Cream Cheese Torta
1 pkg cream cheese
4 ounces feta cheese or any soft cheese you like.
4 tablespoons Susan’s Pesto
1 roasted garlic bulb
Unsprayed flowers for garnish
Combine in a food processer
1 pkg of cream cheese, feta cheese, 4 tablespoons Susan’s Pesto, and 6 Sun Dried Tomatoes. Pulse 12 times.

Add the roasted garlic to mix in the food processer, pulse until really creamy.

Line a bowl with plastic wrap with extra hanging out over sides of the bowl.
Scoop cream cheese mixture into bowl filling to the top.
Cover with the plastic wrap and chill at least 30 minutes. This may be made up a day before. This will give a chance for the flavors to marry nicely.

To serve remove the Torta from the bowl, pull the plastic wrap away from the bottom, invert onto a serving plate. Pull off Plastic wrap. Smooth the top of the Torta.
Garnish with flowers. Pansies, apple blossoms, violets, or nasturtiums.
Press flowers onto the cheeses .
Serve with crackers, bagels, pocket bread or nice crusty french bread.
Serving ideas. Line a serving plate with nasturtium or germanium leaves. Place the Torta in the center of the plate and surround with the crackers, bread, or vegetables.

Pesto Cheese Torta

Ingredients: