Sundried tomato and pesto torte
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | tablespoon | Parsley |
| 1 | small | Tomato; seeded and peeled |
| ¼ | cup | Walnuts |
| Salt and pepper; to taste. | ||
| 1 | tablespoon | Enchovies |
Directions
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