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.
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
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.
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.
add:
one pressed clove garlic
1 TBS. balsamic vinegar
2 TBS. bit of olive oil
1/4 cup chopped fresh basil.
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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