Dried tomato torta
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cream cheese -- at room |
| Temperature | ||
| 1 | cup | Unsalted butter -- at room |
| Temperature | ||
| 1 | cup | Parmesan cheese -- freshly |
| Grated | ||
| ½ | cup | Sun-dried tomatoes, |
| Oil-packed -- drained | ||
| (reserve oil | ||
| 2 | tablespoons | Oil -- from dried tomatoes |
| 2 | cups | Fresh basil leaves -- |
| Lightly packed | ||
Directions
With an electric mixer or food processor, beat cream cheese, butter and parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips; set aside. Whirl remaining tomatoes, oil and about ½ cup of the cheese mixture until tomatoes arevery smoothly pureed; scrape puree back into bowl with cheese mixture and beat to blend.
Cover bowl and chill for about 20 minutes, or until firm enough to shape. Mound cheese on a platter. If made ahead, cover with and inverted bowl (don't let it touch the cheese) and chill up to 3 days; serve at room temperature. Arrange reserved tomato strips and basil leaves around torta. Sunset suggests spreading cheese on toast (they recommend toasted pita bread triangles) and topping with a basil leaf and a tomato strip. Makes 8 to 10 appetizer servings.
Recipe By : Sunset Magazine