• Prep Time:
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  • Serves: 8 Servings

Sundried Tomato and Pesto Torte

  • Recipe Submitted by on

Category: Dips

 Ingredients List

  • 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


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

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