Dried Tomato Torta

Recipe Ingredients

1 cup	237ml	Cream cheese - at room temperature
1 cup	198g / 7oz	Unsalted butter - at room temperature
1 cup	146g / 5.1oz	Parmesan cheese - freshly grated
1/2 cup	118ml	Sun-dried tomatoes - oil-packed, drained (reserve oil
2 tablespoons	30ml	Oil - from dried tomatoes
2 cups	80g / 2.8oz	Fresh basil leaves - lightly packed

Recipe Instructions

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 are very 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.

Source:
Sunset Magazine

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