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Cream Cheese Torta w/Sweet Pepper Relish

List of Ingredients

It's best to make this in one of those 2-cup plastic containers from the deli section of the grocery store. A well-buttered one (I learned the hard way!!)

12 oz Cream cheese; softened
4 oz ricotta cheese
4 Tbs Butter; softened

Relish:
2 cups Vidalia onions, chopped
1/2 red bell pepper, chopped
2 tsp hot pepper, chopped
3/4 cup sugar
1/2 cup cider vinegar
1/2 tsp mustard seed
1/2 tsp celery seed
salt
honey, if desired

Cover onions and peppers with 1/2 cup salt and ice
water for 1 hour. Drain mixture.

Mix vinegar, sugar and spices in large pot and bring to boil. (Optional - add a couple of tablespoons of honey to give this a very rich flavor that combines well with the cheese!) Add onions and peppers and boil for about 10 minutes. Let cool, process to a fine mixture, and reserve for top of torta.

To make torta:
Mix cheeses and butter with a fork; mix well. Use a greased bowl. First, pour in about 1/4 inch of the relish (this will be the top of the torta, after you unmold it). Next, pour in the cream cheese mixture up to 1/4 inch of the top. Lastly, top with nuts if desired (walnuts, pecans, or toasted pine nuts, etc. make a nice addition) and chill overnight. Do not cover - I also learned this the hard way!

Invert and serve at room temperature on a platter garnished with fresh mint or basil sprigs. Refrigerate leftovers - keeps several weeks, and tastes best when served at room temperature. Use as a spread on crackers, etc.




Recipe