Sundried Tomato And Pesto Torte
| 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)
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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