The best delicious Sundried Tomato And Pesto Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sundried Tomato And Pesto Torte recipe today!
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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
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.
Yields
8 Servings
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