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Spread- Feta and Pesto Torta

Source of Recipe

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List of Ingredients



1 (8-ounce) package cream cheese

3/4 pound feta cheese, drained and at room temperature

1 clove garlic, peeled and halved

1 1/2 tablespoons shallot, minced

2 jalapeno peppers, seeded and minced

1/4 cup store-bought pesto, drained

1/2 cup sun-dried tomatoes, softened in boiling water and chopped






Recipe

Combine cream cheese, feta cheese, garlic, shallot and peppers in bowl of food processor fitted with steel blade. Process until well mixed.

Line a 2- to 2 1/2-cup mold or bowl with a coffee filter or plastic wrap. If you use plastic wrap, sprinkle the mold with water first so that the wrap will cling to the bowl.

Divide cheese mixture into thirds. Spread a layer along the bottom to the edge of the mold. Follow with pesto, another layer of cheese mixture, tomatoes and a final layer of cheese.

Cover tightly with plastic wrap and refrigerate for 1 day, or until firm. Unmold. Serve immediately, or freeze wrapped tightly in plastic wrap or foil and placed in a freezer bag. Defrost in refrigerator.

Serve with crackers or a sliced baguette.

Yield: 2 to 2 1/2 cups