Thursday, May 29, 2008

The following recipe is one I have used several times. It is very easy once you have everything on hand and ready to go. I use the mini loaf pans and then freeze them wrapped in plastic wrap. If we are invited out I can thaw one out to either take as an appetizer or host gift.

Basil-Cheese Tort

1- 8 ounce cream cheese
1 -4 ounce feta cheese
2 -Tbsp. butter
1 -pk. pesto
2 -pks. provolone cheese slices
Red pepper salsa
1/4 cup toasted pine nuts

Process first three ingredients, stir in pesto.

Line loaf pan with plastic wrap, allow 1 inch to hang over sides.
Arrange 1/3 cheese slices on bottom and up sides of pan.
Layer with half the pesto mixture.
layer on 1/3 cup red pepper salsa
(recipe below)
sprinkle with toasted pine nuts
1/2 remaining cheese slices
repeat layers ending with cheese slices.
gently press each layer
fold cheese slices toward center and
Fold over to close up tort.
Close plastic wrap around finished tort and chill in loaf pan.
Just pop out of pan and let come to room temperture.
Serve with crackers or toast rounds
chill up to 8 hours or freeze for up to 3 months..

Red pepper Salsa
Chop up 4-5 roasted red pepper,
either use good Jared or roast your own.
one pressed clove garlic
1 TBS. balsamic vinegar
2 TBS. bit of olive oil
1/4 cup chopped fresh basil.
Salt and pepper and a tad of oregano

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