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Dried Tomato Torta


Course : Tomatoes
Serves: 10
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Ingredients:


1 cup cream cheese and unsalted butter -- (1/2 lb)-- at room temperature

1 cup freshly grated parmesan cheese -- (5 oz.)

1/2 cup dried tomatoes packed in oil -- drained (reserve oil)

2 tablespoons oil from dried tomatoes

2 cups fresh basil leaves -- (about) lightly packed
 

Preparation / 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 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 serving

 

Nutritional Information:

1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

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