|1 pounds||Ricotta or farmer's cheese|
|10||Sun-dried tomatoes; soaked in warm water|
|4 tablespoons||Butter; softened|
|2||Garlic cloves; minced|
|12 larges||Basil leaves|
|1 small||Tomato; seeded and peeled|
|Salt and pepper; to taste.|
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
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