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Dried Tomato Torta




Source of Recipe


Internet


List of Ingredients




12 Servings

8 oz Cream Cheese, room temp.
1 c Unsalted Butter, room temp.
1 c Grated Parmesan
1/2 c Dried Tomatoes packed in
-oil, drained (reserve oil)
2 c Lightly Packed Basil Leaves
Toasted Baguette Slices


Recipe



In a large bowl, beat cream cheese, butter, and Parmesan cheese with an
electric mixer until smoothly blended; set aside.

Cut 4 of the tomatoes into thin strips; cover and refrigerate. In a
blender or food processor, whirl remaining tomatoes, 2 tablespoons of the
reserved oil from the tomatoes, and 1/2 cup of the cheese mixture until
pureed. Add puree to remaining cheese mixture and beat until creamy. Cover
and refrigerate until firm enough to shape (about 20 minutes); then mound
on a platter. If made ahead, cover and refrigerate for up to 3 days.

To server, arrange basil leaves and reserved tomato strips around torta.
Spread torta on bread; for extra flavor, top cheese with basil leaf and a
tomato strip.