Feta and Sun-Dried Tomato Torta

By mhatkinson

Can be prepared up to 5 days in advance and refrigerated, or freeze for up to 3 months. I often make up 1 batch and layer in 2 smaller containers and use one and freeze the other.

Ingredients

• For Pesto:
• 2 cups basil leaves
• 1/4 cup pine nuts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup olive oil
• For Torta:
• 1/2 pound unsalted butter, cut into pieces
• 1/4 pound feta cheese, crumbled
• One 8-oz package cream cheese at room temp.
• 2 cloves garlic, minced
• 1 shallot, minced
• Ground white pepper and/or Tabasco
• 1/2 cup pine nuts
• 8 oz sun-dried tomatoes, softened and minced
• 2-4 tablespoons dry vermouth

Details

Servings 4

Preparation

Step 1

For pesto:
Mix together ingredients in blender or food processor.

For Torta:
Combine butter, cheeses, garlic, shallot, and vermouth in a food processor with the Tabasco.

Oil a 4-5 cup straight-sided mold, bowl or pate terrine. Line with plastic wrap.

Layer in all ingredients, starting with pine nuts, then sun-dried tomatoes, pesto and the cheese mixture. Repeat layering until you have used up ingredients. make at least 2 layerings.

Fold the plastic wrap over the top and press gently to compact the layers.

Refrigerate until firm, at least 1 hour. Invert onto a platter, remove the plastic, and serve with crackers, toasted French bread, bagel chips, pita. Garnish with fresh basil, toasted pine nuts, parsley, if desired.