Pesto and Peppercorn Torta
| Yield: | 6 Servings |
| Categories: |
| 8 | oz | Neufchatel cheese |
| 1 | c | Ricotta cheese |
| PESTO | ||
| 2 | c | Fresh basil leaves |
| 1/4 | c | Olive oil |
| 3 | md | Garlic cloves |
| 2 | tb | Grated Parmesan cheese |
| 40 | Peppercorns,coarsely crushed | |
| GARNISHES | ||
| Arugula leaves | ||
| Olives | ||
| Sprigs of fresh oregano and/or thyme | ||
| Slices of sun dried tomato | ||
| Strips of red bell pepper |
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