Cheese, Basil and Sun Dried Tomato Torte

• Vegetarian

• Produce

  • 1/4 cup Basil, fresh
  • 1 Sprigs Basil, fresh
  • 1 Garlic clove, large
  • 2/3 cup Sun dried tomatoes

• Nuts & Seeds

  • 1/4 cup Pine nuts, whole
  • 1/2 cup Walnuts, whole

• Snacks

  • 1 Favorite crackers
  • 1 Great paired with pear slices and wheat crackers

• Dairy

  • 8 oz Butter, unsalted
  • 8 oz Cream cheese
  • 8 oz Feta cheese
  • 1 tbsp Parmesan cheese

Found on gooddinnermom.com

Description

Ingredients

• 8 ounces (2 sticks) unsalted butter
• 8 ounces of crumbled feta cheese
• 8 ounces of cream cheese
• ½ cup whole walnuts
• ¼ cup whole pine nuts
• ¼ cup fresh chopped basil
• 1 large garlic clove, finely minced or pressed
• ⅔ cup (2 ounces) chopped sun-dried tomatoes (do not use sun-dried tomatoes in oil)
• 1 Tablespoon finely grated Parmesan cheese
• Sprigs of fresh basil for garnish (optional)
• Favorite crackers, bagels, baguettes or celery and bell pepper slices for serving
• Great paired with pear slices and wheat crackers

Directions

• Let butter, feta and cream cheese come to room temperature. Toast nuts in a skillet over medium heat, stirring constantly until nuts are lightly toasted: remove from heat and set aside to cool. Note: I like to toast the nuts whole and chop them after to help prevent small pieces from burning.
• In the bowl of a food processor or mixer, thoroughly cream together butter, feta and cream cheese. Add garlic and basil and mix continue to mix until well incorporated.
• Chop the walnuts and pine nuts until desired consistency is reached. I like them finely chopped. Cover the bottom of a 6-inch spring form pan (or similar shaped 4-cup sized dish) with half of the nuts.
• Spoon half the cheese mixture over the nuts, spreading to edges of the pan.
• Combine sun-dried tomatoes and Parmesan Cheese and sprinkle evenly over the cheese mixture.
• Layer with remaining cheese mixture and sprinkle remaining nuts on top.
• Cover and refrigerate for at least 2 hours. Then at least 2 hours before serving, remove from refrigerator and run a knife around the side of the torte and remove the sides of the spring form pan or invert dish onto serving plate.
• Allow torte to warm to room temperature before serving.
• Garnish with sprigs of fresh basil if desired. Serve with crackers, bagels, baguette slices, pear slices, celery sticks or bell pepper slices.
• Note: Recipe can be halved and assembled in a 4-5 inch diameter spring form pan or similar shaped 2-cup dish.