Dried tomato torta

Yield: 8 Servings

Measure Ingredient
1 cup Cream cheese -- at room
\N \N Temperature
1 cup Unsalted butter -- at room
\N \N Temperature
1 cup Parmesan cheese -- freshly
\N \N Grated
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

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