Pesto Avocado Torta

Pesto
2 packages (8 ounces each) cream cheese, softened
2 cups butter, softened
2 avocados
French bread
Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream
cheese and butter together until smooth. Spoon about 1 1/2 cups
cream cheese mixture into bottom of loaf pan; spread evenly. Spread
pesto over cream cheese layer. Spoon aonother 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. Lay sliced
avocado halves on cream cheese layer and top with remaining cream
cheese mixture. 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.
Pesto
1 cup fresh spinach
1/2 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
1 clove garlic, crushed
Blend all ingredients in blender or food processor until smooth.