Sun-dried Tomato And Pesto Torte

Recipe Ingredients

1 lb	454g / 16oz	Ricotta or farmer's cheese
10		Sun-dried tomatoes - soaked in warm water
4 tablespoons	60ml	Butter - softened
2		Garlic cloves - minced
12		Basil leaves (large)
1 tablespoon	15ml	Parsley
1 tablespoon	15ml	Tomato - seeded and peeled (small)
1/4 cup	59ml	Walnuts
		Salt and pepper - to taste.
1 tablespoon	15ml	Anchovies

Recipe Instructions

Process herbs and garlic in a small food processor. Add walnuts, half of the cheese, salt and pepper and process to mix. Add 2 tablespoons butter and process to blend well. Line a mold with film and place this mixture to come halfway into the mold.

Chill. Squeeze water out of tomatoes. Process along with anchovies to a paste.

Add rest of cheese, salt if needed, pepper and process to blend well. Place the tomato mixture on top of the basil mixture in the mold. Chill at least 3 hours. Unmold, remove film and serve with crackers.

NOTES : Variations: You can make another layer with black olives and cheese or add any ingredient you like to the basic ricotta butter mixture.

Source:
Miriam Podcameni Posvolsky

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