Yield: 8 Servings
|1 cup||Cream cheese -- at room|
|1 cup||Unsalted butter -- at room|
|1 cup||Parmesan cheese -- freshly|
|½ cup||Sun-dried tomatoes,|
|\N \N||Oil-packed -- drained|
|\N \N||(reserve oil|
|2 tablespoons||Oil -- from dried tomatoes|
|2 cups||Fresh basil leaves --|
|\N \N||Lightly packed|
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