Sundried Tomato And Pesto Torte

[In the Edwards family] there was never an attempt to shield them from depressing experiences, death or taxes. This was an evil world. There was “vinegar in life.” There were “frowns from heaven.” The children were aware of it. And each one, when a shadow fell across his path, had been taught first of all to anxiously examine himself to discover if this were the chastening rod of God. No circumstance was considered apart from the hand of the Almighty. If, after careful prayerful analysis, he felt his course was right, he continued serene in his position in the midst of conflict.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			8	Servings

INGREDIENTS

1	lb	Ricotta or farmer's cheese
10		Sun-dried tomatoes, soaked
		in warm water
4	T	Butter, softened
2		Garlic cloves, minced
12		Basil leaves
1	T	Parsley
1		Tomato, seeded and peeled
1/4	c	Walnuts
		Salt and pepper, to taste.
1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 78 Calories From Fat: 71 Total Fat: 8.2g Cholesterol: 15.3mg Sodium: 16mg Potassium: 42.8mg Carbohydrates: 1.2g Fiber: <1g Sugar: <1g Protein: <1g