Title: Mediterranean Torta
Categories: Appetizer Vegetarian Cheese
Yield: 22 Servings

1/2	c	Sun-dried tomatoes (dry packed)
1 1/2	c	Pine nuts; divided
12	tb	Butter; softened, divided
6	oz	Cream cheese; softened
4	oz	Crumbled feta cheese
1	c	Fresh basil OR parsley leaves
7	oz	Jar roasted red peppers drained and patted dry

In a small bowl cover sun-dried tomatoes with boiling water let stand until softened, about 20 minutes. Line a 7 x 3-inch loaf pan with plastic wrap; set aside. Finely chop 1/4 cap of the pine nuts; put in a small bowl. Add remaining 1/4 cup whole pine nuts and 1 tablespoon of the butter; mix until butter is well distributed. Press in an even layer into prepared pan. In a bowl using an electric mixer beat cream cheese feta cheese and remaining 11 tablespoons butter until fluffy . Spread a third of the cheese mixture over nuts. Drain and pat dry softened tomatoes In a food processor or blender place tomatoes and basil leaves; process until finely chopped, 30 to 60 seconds Spread over cheese mixture; cover with even layers of half the remaining cheese mixture then the red peppers and finally the remaining cheese mixture. Cover and refrigerate until firm, about 3 hours. Unmold onto a serving plate; serve with assorted crakers, if desired.

Yield: 22 servings

Nutritional Information

Per serving Calories 120 Total Fat 12 g Total Carbohydrate 2 g Protein 3 g Vitamin A 20 %DV Calcium 4 mg

Copyright American Dairy Association (Reprinted with permission)

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