*  Exported from  MasterCook  *
 
                      Sundried Tomato and Pesto Torte
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Hors d'Oeuvres And Dips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            ricotta or farmer’s cheese
   10                    sun-dried tomatoes -- soaked in warm water
    4      tablespoons   butter -- softened
    2                    garlic cloves -- minced
   12      large         basil leaves
    1      tablespoon    parsley
    1      small         tomato -- seeded and peeled
      1/4  cup           walnuts
                         salt and pepper -- to taste.
    1      tablespoon    enchovies
 
 Process herbs and garlic  in a small food processor.Add walnuts, half of
 the cheese, salt and pepper and process to mix.
 Add  2 tablespoons butter and process to blend well.
 Line a mold with film and place this mixture  to come halfway into the
 mold.Chill.
 Squeeze water out of tomatoes. Process along with enchovies to a paste.Add
 rest of cheese, salt if needed, pepper and process  to blend well.
 Place the tomato mixture on top of the basil mixture in the mold. Chill at
 least 3 hours.
 Unmold, remove film and serve with crackers.
 
 
 
 
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 NOTES : Variations: You can make another layer with black olives and cheese
 or add any ingredient you like to the basic ricotta butter mixture.