Dried Tomato Torta Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cream cheese, at room
Temperature,
1 cup: Unsalted butter, at room
Temperature,
1 cup: Parmesan cheese, freshly
Grated,
1/2 cup: Sun-dried tomatoes,
Oil-packed, drained
, (reserve oil
2 tbsp: Oil, from dried tomatoes
2 cup: Fresh basil leaves --,
Lightly packed,
Directions:
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 (dont 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
Source from luhu.jp
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 (dont 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
Source from luhu.jp