'1 slice of Forma Pão, cut horizontally'
Green Filling
'1 cup of grated cheese'
'1 clove of garlic, minced'
'2/3 cup of olive oil'
'500g of cream cheese, type cottage (available at supermarkets)'
'Salt and black pepper to taste'
Red Filling
'6 small cooked beets'
'1 cup of low-fat yogurt'
'1 cup of ricotta cheese, mashed'
'2 tablespoons of chopped fresh herbs (parsley, dill, and chives)'
'Salt and black pepper to taste'
'1 slice of Forma Pão, cut horizontally'
Green Filling
'1 cup of grated cheese'
'1 clove of garlic, minced'
'2/3 cup of olive oil'
'500g of cream cheese, type cottage (available at supermarkets)'
'Salt and black pepper to taste'
Red Filling
'6 small cooked beets'
'1 cup of low-fat yogurt'
'1 cup of ricotta cheese, mashed'
'2 tablespoons of chopped fresh herbs (parsley, dill, and chives)'
'Salt and black pepper to taste'
'Green Filling: Blend the garlic, grated cheese, and olive oil in a blender until smooth.'
'Add the cheese and season with salt and black pepper
Set aside.'
'Red Filling: Blend the ricotta cheese and yogurt in a blender until smooth.'
'Add the cooked beets and blend until well combined.'
'Season with salt and black pepper, then add the chopped herbs.'
'Strain through a fine-mesh sieve lined with cheesecloth for 2 hours.'
'Assembly: Spread the green filling on one slice of pão and top with another slice.'
'Create a layer of red filling and repeat until all ingredients are used up.'
'Wrap the cake in aluminum foil and refrigerate for 6 hours
Serve chilled, garnished with 1 sprig of parsley.'
