Feta/Sundried Tomato Cheese Torte


Line desired mold (small loaf pan, round ss bowl, heart-shaped cake pan, etc.) with plastic wrap, leaving a 6" overhang on all sides.

First Layer: Toast enough pine nuts in a dry skillet in the oven to make a single layer in your choice of mold.

Second Layer: 1 cup oil-packed sundried tomatoes, well-drained and coarsely chopped, mixed with 1/3 of a large head roasted garlic... Spread evenly over pine nuts.

Third Layer: 8 oz. feta cheese, slightly room temp., 1/2 stick unsalted butter, 8 oz. cream cheese, (also room temp.)1 tsp. white pepper (or to taste), 2 Tbs. vermouth and the rest of the roasted garlic. Puree above in processor until smooth and fluffy. Taste and adjust seasoning. Spread 1/2 of this mixture carefully on top of the sundried tomato mixture.

NOTE: I DOUBLE THE AMOUNT OF CHEESE FILLING BECAUSE I LIKE A THICK LAYER OF THE CHEESE. HOWEVER IF USING A SMALL LOAF PAN OR MOLD, THIS AMOUNT IS SUFFICIENT.

Fourth Layer: Pesto (preferably homemade). Try not to put too much oil in the pesto, as you want this not to be runny. Spread enough pesto to cover the cheese by about 1/8 - 1/4 inch. (I prefer 1/4")

Fifth Layer: Spread the remainder of the cheese mixture over the pesto. (Best way to do this without disturbing the pesto too much is to drop the cheese mixture by large Tbs. all around and gently press down with an offset spatula). Now, draw up the overhanging plastic wrap and seal. Chill for at least 4 hours or longer.

I usually make this the day before I have to serve it. Unmold torte on a nice serving dish....it goes without saying that the pine nuts should be on top. Place a nice fresh bunch of Basil (cut from the top of a stem) in the center of the torte. I sometimes drizzle the torte lightly with some extra virgin olive oil.

Surround the torte with toasted, thin, diagonal slices of a good French bread baguette.

         
          Source of recipe: Chiqui