Cheese Torta with Basil, Olives, and Sundried Tomatoes

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Cheese Torta with Basil, Olives, and Sundried Tomatoes

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Large basil leaves

10 ounces goat cheese -- (about) softened

8 ounces cream cheese -- softened

1/4 cup milk -- (1/4 to 1/2)

3 cloves garlic -- minced

Salt and freshly ground pepper

1/2 cup finely chopped basil leaves -- (generous)

1 tablespoon extra-virgin olive oil -- (about)

1/2 cup finely chopped sundried tomatoes packed in

oil -- drained

1/2 cup finely chopped Kalamata olives

 

Serves 6 to 8

Because this dish can be prepared in advance, it is a good choice for

entertaining. Savory cheese torta makes an attractive presentation surrounded

with slices of crusty baguettes or your favorite cracker, It is possible to make

this torta with cream cheese only, or with half goat cheese or mild feta and

half cream cheese, but the flavor isn't so complex or the taste so rich. 'Genoa

Green' basil or one of the small-leaved varieties would work well here. During

the holidays, Jennifer Evans improvised on this recipe by making it in the shape

of a Christmas tree, covering it with the basil layer, and garnishing it with

strips of sundried tomato and olive slices.

 

Use a 1-quart (1-liter) domed bowl (not flat like a soup bowl) and a piece of

dampened cheesecloth to line the bowl. Arrange some basil leaves, face side down

on the cheesecloth.

 

In another bowl, mix the goat cheese and cream cheese together and add enough

milk so that the mixture is smooth and fairly easy to spread. Add one clove of

the minced garlic, season with salt and pepper, and mix well. In a third bowl,

combine the rest of the basil with the remaining garlic and add olive oil to

make a thick paste.

 

Spread one-fourth of the cheese carefully over the basil leaves in the bottom of

the domed bowl. Evenly add the sundried tomatoes, spreading them to the edge of

the cheese, and press down gently. Spread one-fourth of the cheese over the

tomatoes. Spread the basil and garlic over this layer, pressing lightly. Add a

third layer of cheese, and cover it with the olives, spreading them evenly to

the edge and pressing gently. Finish with the remaining layer of cheese, cover

this with whole, large basil leaves and press down gently. Fold the cheesecloth

in to cover the cheese torta and refrigerate at least 2 hours before serving.

 

To serve, fold back the cheesecloth and turn it out onto a serving plate.

Carefully remove the cheesecloth from what is now the top of the torta. Let the

torta stand at room temperature for 10 to 15 minutes before serving.

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

 

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Per Serving (excluding unknown items): 374 Calories; 33g Fat (78.0% calories

from fat); 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol;

280mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0