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Cheese Torta w/Basil,Olives & Tomato




Source of Recipe


Internet


List of Ingredients




10 ounces goat cheese feta, softened, or use plain goat cheese
8 ounces cream cheese, softened
¼ to ½ cup milk
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup finely chopped basil leaves
1 tablespoon extra-virgin olive oil
½ cup finely chopped sun-dried tomatoes, packed in oil and drained
½ cup finely chopped Kalamata olives


Recipe



Use 1-quart domed bowl and a piece of dampened cheesecloth to line the bowl. Arrange some basil leaves on cheesecloth, face side down. In another bowl, mix feta cheese and cream cheese together and add enough milk so the mixture is smooth and fairly easy to spread. Add 1 clove minced garlic, season with salt and pepper and mix well.
In third bowl, combine remaining basil with remaining garlic and add olive oil to made a thick paste. Spread of the cheese carefully over basil leaves in bottom of domed bowl. Evenly add sun-dried tomatoes, spreading them to the edge of the cheese, and press down gently.

Spread of the cheese over tomatoes. Spread basil and garlic over this layer, pressing lightly. Add a third layer of cheese and cover it with olives, spreading them evenly to the edge and pressing gently. Finish with remaining layer of cheese; cover this with whole large basil leaves and press down gently. Fold cheesecloth in to cover cheese torta and refrigerate at least 2 hours before serving.

To serve, fold back cheesecloth and turn onto serving plate. Carefully remove cheesecloth. Let torta stand at room temperature for 10 to 15 minutes before serving. Serve with crusty baguettes or favorite crackers. Serves 6 to 8 or more as hors d'oeuvres.