- 4
Ingredients
- 2 sticks unsalted butter, cut into pieces (*see note below)
- 3/4 lb feta cheese, crumbled
- 8 oz. cream cheese, room temperature
- 2 cloves garlic, minced
- 1 shallot, minced
- 2-4 tbsp dry vermouth
- tobasco sauce, to taste
- 1/2 cup toasted pine nuts
- 8 oz. sun-dried tomatoes, softened and minced
- 1 cup prepared pesto
Preparation
Step 1
1. Combine butter, cheese, garlic, shallot, and vermouth in a food processor, pulsing until smooth. Season with tobasco, as needed (only a few drops).
2. Oil a 4-5 cup bowl and line with plastic wrap.
3. Layer in each of the ingredients, beginning with the pine nuts, then the tomatoes, pesto, and cheese mixture. Repeat until the mold is full.
4. Fold the plastic wrap that is inside the bowl over the top of the torta and press gently to compact the layers.
5. Refrigerate at least one hour, until firm. Unwrap top of plastic wrap and invert onto platter. Remove remaining plastic. Serve with pita chips, bagel chips, or crackers.
FAST: Can prepare up to 5 days in advance and refrigerate, or freeze up to 3 months.
FLASHY: Serve with Bagel Chips (page 272), crackers, and/or breads. Garnish with fresh basil leaves, toasted Pine nuts, minced fresh parsley, and or non-toxic flower leaves.
FABULOUS: With all layered ingredients mixed into the cheese and then molded.
FURTHER: use leftovers tossed into hot pasta, on rice, in baked potatoes or with poultry, beef, or lamb instead of entree sauce.