posted by Fred in CO 12-31-102 8:24 AM
Basil and Sun-Dried Tomato-Gorgonzola Torta
Fresh Pesto:
1 cup fresh basil leaves
2 teaspoons fresh parsley
2 garlic cloves
1/3 cup grated fresh Parmesan cheese
1/2 cup extra virgin olive oil
Salt and pepper to taste
C
ombine all ingredients except olive oil in a blender; process to form a paste. Gradually add olive oil and process until smooth.
Torta:
8 ounces gorgonzola cheese, crumbled
24 ounces cream cheese, softened
1 tablespoon minced garlic
1 (3.5 oz.) package fresh sun-dried tomatoes (not packed in oil), chopped
2 tablespoons olive oil
1/2 cup toasted pine nuts
Beat the gorgonzola and the cream cheese in a mixer until smooth. Spread 1/3 of the mixture into the bottom of a 7 inch springform pan sprayed with non-stick cooking spray.
Saute the sun-dried tomatoes and garlic in the olive oil until tender. Allow to cool for about 15 minutes, then spread over the cheese mixture in the springform pan.
Spread another 1/3 of the cheese mixture over the sun-dried tomatoes.
Layer the pesto and pine nuts over the cheese mixture; top with remaining cheese mixture.
Cover springform pan with plastic wrap. Chill for three hours or up to two days. To serve, place the pan on a serving plate and release the side of the pan. Garnish with fresh basil leaves. Serve with crackers or crostini.