| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Cheese |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cream cheese — at room |
|
|
Temperature |
| 1 |
c |
Unsalted butter — at room |
|
|
Temperature |
| 1 |
c |
Parmesan cheese — freshly |
|
|
Grated |
| 1/2 |
c |
Sun-dried tomatoes, |
|
|
Oil-packed — drained |
|
|
(reserve oil |
| 2 |
tb |
Oil — from dried tomatoes |
| 2 |
c |
Fresh basil leaves — |
|
|
Lightly packed |
INSTRUCTIONS
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 1/2 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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