Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Cheese and Sun-dried Tomato Torte




Source of Recipe


(Billk)


List of Ingredients




8 ounces (2 sticks) Unsalted Butter
8 ounces package of crumbled feta cheese
8 ounces package of cream cheese
½ cup chopped walnuts
¼ cup chopped pine nuts
¼ cup fresh chopped basil
1 teaspoon pressed or finely minced garlic
2/3 cup (2 ounces) chopped sun-dried tomatoes
(Do not use sun-dried tomatoes in oil.)
1 Tablespoon finely grated Parmesan cheese
Sprigs of fresh basil for garnish (optional)

Recipe



Let butter, feta and cream cheese come to room temperature. Toast nuts in a skillet over medium heat stirring constantly until nuts are lightly toasted; remove from heat and set aside to cool. Thoroughly cream together butter, feta and cream cheese. Blend in garlic and basil. Cover the bottom of a 6-inch spring form pan (or similar shaped 4-cup sized dish) with half of the nuts. Spoon over half the cheese mixture. Combine sun-dried tomatoes and Parmesan cheese and sprinkle evenly over the cheese mixture. Layer with remaining cheese mixture and sprinkle remaining nuts on top. Cover and refrigerate until firm (at least 2 hours). Run a knife around the side of the torte and remove the sides of the spring form pan or invert dish onto serving plate. Allow torte to warm to room temperature before serving. Garnish with sprigs of fresh basil if desired. Serve with crackers, bagels, baguette slices, celery sticks or bell pepper slices.

Yield: Approximately 4 cups of spread – serves 20

Note: Recipe can be halved and assembled in a 4-5 inch diameter spring form pan or similar shaped 2-cup dish.