Sun-Dried Tomato Torte
Written by
PDF Print E-mail

Wonderful and well worth the effort!. . .

 

  • 2 sticks unsalted butter, cut into pieces
  • ¾ pound feta cheese, crumbled
  • 1 8-ounce package cream cheese at room temperature
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 3 TBS dry vermouth
  • ½ tsp ground white pepper
  • 7 drops Tabasco sauce
  • ½ cup pine nuts, toasted
  • 8 ounces sun-dried tomatoes, softened in hot water 30-45 minutes, removed, drained and finely chopped
  • 1 cup pesto
  1. Combine butter and next 7 ingredients into a food processor with metal blade; process until smooth
  2. Line a 4- to 5-cup straight-sided mold, bowl, or loaf pan with plastic wrap, enough to extend over sides
  3. Layer in the following order: pine nuts, tomatoes, pesto, and cheese mixture
  4. Repeat layers one or two more times
  5. Fold wrap over top and press down to compress layers
  6. Refrigerate until firm (at least 4 hours);
  7. Invert onto serving platter, remove plastic wrap and serve with your favorite crackers

Note Can be prepared and refrigerated up to 5 days in advance or frozen up to 3 months