Dried tomato torta

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Recipe by: auraldine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Cream cheese -- at room
Temperature
1 c Unsalted butter -- at room
Temperature
1 c Parmesan cheese -- freshly
Grated
1/2 c Sun-dried tomatoes,
Oil-packed -- drained
(reserve oil
2 tb Oil -- from dried tomatoes
2 c Fresh basil leaves --
Lightly packed

With an electric mixer or food processor, beat cream cheese, butter
and parmesan cheese until very smoothly blended. Cut 4 tomatoes into
thin strips; set aside. Whirl remaining tomatoes, oil and about 1/2
cup of the cheese mixture until tomatoes arevery smoothly pureed;
scrape puree back into bowl with cheese mixture and beat to blend.
Cover bowl and chill for about 20 minutes, or until firm enough to
shape. Mound cheese on a platter. If made ahead, cover with and
inverted bowl (don't let it touch the cheese) and chill up to 3 days;
serve at room temperature. Arrange reserved tomato strips and basil
leaves around torta. Sunset suggests spreading cheese on toast (they
recommend toasted pita bread triangles) and topping with a basil leaf
and a tomato strip. Makes 8 to 10 appetizer servings.

Recipe By : Sunset Magazine