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Title: Sundried Tomato and Pesto Torte Categories: Hors d', Oeuvres, And, Dips Yield: 8 Servings 1 lb Ricotta or farmer's cheese 10 Sun-dried tomatoes; soaked -in warm water 4 tb Butter; softened 2 Garlic cloves; minced 12 lg Basil leaves 1 tb Parsley 1 sm Tomato; seeded and peeled 1/4 c Walnuts Salt and pepper; to taste. 1 tb Enchovies 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 |