Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Ricotta or farmer's cheese |
10 \N | Sun-dried tomatoes; soaked in warm water |
4 tablespoons | Butter; softened |
2 \N | Garlic cloves; minced |
12 larges | Basil leaves |
1 tablespoon | Parsley |
1 small | Tomato; seeded and peeled |
¼ cup | Walnuts |
\N \N | Salt and pepper; to taste. |
1 tablespoon | Enchovies |
Process herbs and garlic in a small food processor.Add walnuts, half of the cheese, salt and pepper and process to mix. Add 2 tablespoons butter and process to blend well. Line a mold with film and place this mixture to come halfway into the mold.Chill. Squeeze water out of tomatoes. Process along with enchovies to a paste.Add rest of cheese, salt if needed, pepper and process to blend well. Place the tomato mixture on top of the basil mixture in the mold. Chill at least 3 hours. Unmold, remove film and serve with crackers.
NOTES : Variations: You can make another layer with black olives and cheese or add any ingredient you like to the basic ricotta butter mixture.
Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #724 by Leon & Miriam Posvolsky <miriamp@...> on Aug 07, 1997