Pesto and Sun-Dried Tomato Torta
|Basil||2 Cup (32 tbs)|
|Parsley||1⁄2 Cup (8 tbs)|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Cream cheese||8 1⁄2 Ounce|
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Dried tomatoes||8 Ounce|
|Boiling water||2 Cup (32 tbs)|
In the bowl of a food processor fitted with metal blade, combine basil, parsley, romano cheese and garlic, process until smooth.
Add olive oil, blend well.
Add pine nuts, blend with quick on/off pulses.
Transfer pesto to a bowl, reserve.
Wash food processor bowl.
Put cream cheese and butter in processor bowl, process until smooth.
In a small bowl, cover dried tomatoes with boiling water; let stand 2 to 5 minutes, or until tomatoes have softened.
Drain well, then chop.
Line a 6-cup mold or bowl with plastic wrap, letting ends hang over.
Layer half of the cream cheese mixture, half of the pesto and half of the dried tomatoes in mold or bowl.
Fold ends of plastic wrap over top, refrigerate at least 2 hours.
To serve, invert mold onto platter, remove plastic wrap.
Garnish with fresh basil leaves, if desired.
Serve with crackers.