Christmas Sun-dried Tomato and Basil Tort |
Author: Chef Brad
- 16 oz cream cheese, room temperature
- 8 oz blue cheese crumbles
- 1 cup fresh grated parmesan cheese
- 1 cup pistachios, roasted
- ½ cup sun dried tomatoes, packaged in oil
- ¾ cup fresh pesto
- In WonderMix mixer or food processor cream together the cream cheese, blue cheese crumbles, and grated parmesan cheese.
- In a food processor add the pistachios, sun dried tomatoes, and fresh pesto. Chop until coarsely mixed, but not a paste.
- In a small dish lined with wax paper or saran wrap, spread ⅓ of the cheese mixture on the bottom.
- Top with half of the nut mixture, and then another ⅓ of the cheese.
- Top again with the rest of the nuts, and finally spread on the last third of the cheese mixture that's left.
- Fold over the wax paper or plastic wrap over the top and chill overnight.
- The next day, unfold the wrapping and turn out the dish, upside down on a serving tray.
- Remove the dish and paper or plastic wrap.
- Garnish with fresh basil leaves and serve with toasted
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/11/christmas-sun-dried-tomato-and-basil-tort/
3.4.3177