| 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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