Cheese: Feta & Pesto Torta
Source of Recipe
Home Companion Magazine
List of Ingredients
1 (8 oz.) package cream cheese
3/4 lb. feta cheese, drained and at room temperature
1 clove garlic, peeled and halved
1 1/2 TB shallot, minced
2 jalapeno peppers, seeded and minced
1/2 cup sun-dried tomatoes, softened in boiling water and chopped
1/4 cup pesto, drained well (store-bought variety is fine) Recipe
Combine first 5 ingredients in bowl of processor fitted with steel blade and process until well mixed and spreadable. Line a 2 to 2 1/2 cup mold or bowl with a coffee filter or plastic wrap. If you use plastic wrap, sprinkle mold with water first (this will allow wrap to cling better to bowl). Ingredients are layered in mold, so begin by dividing cheese into thirds. Spread a layer of cheese along bottom to edges of mold. Follow with pesto, another layer of cheese, sun-dried tomatoes and a final layer of cheese. Cover tightly with plastic wrap and refrigerate until firm (approximately 24 hrs). Unmold. Serve, or freeze wrapped tightly in plastic wrap, foil and placed in a freezer bag. Defrost in refrigerator.
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