Sun-Dried Tomato and Pesto Torta

Serve your Zengarry Sun-Dried Tomato and Basil cheese in a simple but impressive way at your next dinner! Prepare it the day before and garnish it immediately before serving.

Ingredients:

1 pkg. of Fauxmagerie Zengarry Sundried Tomato and Basil cashew cheese

1/3 c. of Spinach Pesto (see recipe below)

Chopped tomato

Toasted pine nuts

Fresh basil

Instructions:

1. Cover a small plate with plastic wrap.

2. Cover with a layer of cheese, a layer of pesto, then another layer of cheese.

3. Refrigerate for at least 2 hours.

4. Before serving, return the torta to a tray and remove the plastic wrap.

5. Garnish with chopped tomato, toasted pine nuts and fresh basil.

6. Serve with fresh bread, crackers or crostini.

7. Enjoy!

Pesto with Garlic Scapes and Spinach

Ingredients:

2 handfuls of fresh basil

2 large baby spinach handles

3-4 garlic scapes, chopped into 1 inch pieces

1/3 c. pine nuts

Juice of ½ lemon

½ c. pepper

1 c. salt

½ c. of olive oil

¼ c. of nutritional yeast

Instructions:

1. Place all the ingredients in the food processor and mix well.