| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Almonds, Main dishes |
20 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh cream cheese; softened |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Dried Italian herbs |
| 1 |
ts |
Lemon juice |
|
|
Hot pepper sauce; to taste |
| 1 |
c |
Sliced natural almonds; toasted * |
| 2 |
tb |
Pesto sauce |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
Chopped Italian salami |
|
|
Crackers |
INSTRUCTIONS
Beat cream cheese with garlic, herbs, lemon juice and hot pepper sauce.
Finely chop 3/4 cup almonds; mix into cheese mixture. Remove 1/2 cup cheese
mixture into a small bowl; beat in pesto sauce. Remove another 1/2 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 1/2
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 1/4 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 http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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