Side Pannel
Sundried Tomato and Pesto Torte
Sundried Tomato and Pesto Torte
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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