RECIPES

THIS WEEK'S FEATURE RECIPE

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RECIPES Copyrighted 1997-2004 by Chef Older
(unless otherwise noted)

Cheese Torta with Basil, Olives and Sun-Dried Tomatoes
Posted on our webboard by Mary Ellen on May 18, 2004


Serves: 2-3

INGREDIENTS:
10 ounces goat cheese feta, softened, or use plain goat cheese
8 ounces cream cheese, softened
to cup milk
3 cloves garlic, minced
Salt and freshly ground pepper
cup finely chopped basil leaves
1 tablespoon extra-virgin olive oil
cup finely chopped sun-dried tomatoes, packed in oil and drained
cup finely chopped Kalamata olives


Use 1-quart domed bowl and a piece of dampened cheesecloth to line the bowl. Arrange some basil leaves on cheesecloth, face side down. In another bowl, mix feta cheese and cream cheese together and add enough milk so the mixture is smooth and fairly easy to spread. Add 1 clove minced garlic, season with salt and pepper and mix well. In third bowl, combine remaining basil with remaining garlic and add olive oil to made a thick paste. Spread of the cheese carefully over basil leaves in bottom of domed bowl. Evenly add sun-dried tomatoes, spreading them to the edge of the cheese, and press down gently.
Spread of the cheese over tomatoes. Spread basil and garlic over this layer, pressing lightly. Add a third layer of cheese and cover it with olives, spreading them evenly to the edge and pressing gently. Finish with remaining layer of cheese; cover this with whole large basil leaves and press down gently. Fold cheesecloth in to cover cheese torta and refrigerate at least 2 hours before serving.
To serve, fold back cheesecloth and turn onto serving plate. Carefully remove cheesecloth. Let torta stand at room temperature for 10 to 15 minutes before serving. Serve with crusty baguettes or favorite crackers. Serves 6 to 8 or more as hors d'oeuvres.




PLEASE LET US KNOW HOW YOU LIKE THESE RECIPES!


The following recipes are my own, or have been modified from sources worldwide and are copyrighted by Chef Older. However, you are free to use these recipes for your own personal use, and I request your input on these recipes for my future cookbook. Please e-mail your comments.

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If you have a recipe you would like to share, or submit, please e-mail it to me. rolder@chefolder.com

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