| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Hors d’, Oeuvres, And, Dips | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@pobox.com> on Aug 07, 1997
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