Recipe of Sundried Tomato and Pesto Torte - Food Recipes

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Sundried Tomato and Pesto Torte

Recipe By : Miriam Podcameni Posvolsky
Serving Size : 8
Preparation Time :1:00
Categories : Hors d'Oeuvres And Dips

Ingredients - Preparation Method:

1 lb ricotta or farmer's cheese 10 sun-dried tomatoes -- soaked in warm water 4 tablespoons butter -- softened 2 garlic cloves -- minced 12 large basil leaves 1 tablespoon parsley 1 small tomato -- seeded and peeled 1/4 cup walnuts salt and pepper -- to taste. 1 tablespoon 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 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.