Italian almond torte
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh cream cheese; softened |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Dried Italian herbs |
| 1 | teaspoon | Lemon juice |
| Hot pepper sauce; to taste | ||
| 1 | cup | Sliced natural almonds; toasted * |
| 2 | tablespoons | Pesto sauce |
| 1 | tablespoon | Tomato paste |
| ½ | cup | Chopped Italian salami |
| Crackers | ||
Directions
Beat cream cheese with garlic, herbs, lemon juice and hot pepper sauce.
Finely chop ¾ cup almonds; mix into cheese mixture. Remove ½ cup cheese mixture into a small bowl; beat in pesto sauce. Remove another ½ cup cheese mixture to a small bowl; beat in tomato paste. Line a 4-cup fluted mold or mixing bowl with cheesecloth, or spray generously with nonstick vegetable coating. Pat 1 cup white cheese mixture evenly into bottom of mold. Pat pesto-cheese mixture in even layer on top of white layer; pat ½ cup white cheese over pesto layer. Pat chopped salami over white layer. Pat tomato-cheese mixture in even layer on top of salami. Pat remaining white cheese into mold to form bottom layer. Chill thoroughly. Unmold torte onto serving platter. Decorate top with remaining ¼ cup almonds. Spread on crackers to serve.
Servings: 20
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998