Sun Dried Tomato Cheese Tort
- 1/2 c. Shredded Carro
- 1/4 envelope dry ranch dressing
- 2-8 oz. Blocks Sharp Cheddar Cheese shredded
- 1/2 c. Chopped toasted pecans (350* for about 5 min. Until aromatic)
- 1/2 c. Hellman's mayo
- 2-8 oz. Pkgs Cream Cheese softened and divided
- 1/4 teas. Kosher salt
- 1/2 teas. Freshly ground pepper
- 1/4 jar Harry and David Hot & Smokey Pepper and Onion Relish
- 1/2 c. Sundried tomatoes in oil
Mix all layers in pans first and then started to layer in springform
Line 8" Spring Form pan with heavy duty plastic wrap
Stir together cheddar cheese, pecans and mayo and spread 1/2 of mixture evenly in prepared pan.
Stir together shredded carrots, dry ranch dressing, 1 pkg. cream cheese, salt and pepper and spread over cheddar cheese layer.
Spread remaining 1/2 cheddar cheese mixture over carrot, dressing layer
Stir together remaining pkg. of cream cheese and pepper and onion relish
Spread this evenly over the cheddar cheese layer.
Cover with plastic wrap (press this onto top of top layer) and refrigerate overnight or can freeze for 1 month ( I have not frozen this)
When ready to turn out onto decorative plate, take out of refrig. and remove plastic wrap from top and release round form.
Place plate on top of cheese torte and invert onto plate, remove plastic wrap
Squeeze oil from sundried tomatoes by placing between paper towels
Place tomatoes on chopping board and chop into 1/4 " pieces and cover top of torte (I used at least half the 8 oz. Jar)
Garnish top of torte w/ sundried tomatoes
Use a substantial cracker for this torte. (I used Original Cristini's from Fresh Mkt) and Woven Wheats (triscuits)
Keep crackers plain because of all flavors in torte