Torta with Pesto, Olive Tapenade, and Sun Dried Tomatoes

[BakerAunt]

Torta with Pesto, Olive Tapenade, and Sun Dried Tomatoes
Submitted by karen_noll on January 28, 2004 at 9:55 am

Recipe will fill one 6-cup mold, or two 3-cup molds
Recipe is courtesy of http://www.fabulousfoods.com

Pesto:
1 1/2 cup fresh basil
3 large garlic cloves, peeled, or to taste
1/4 cup grated parmesan cheese
1/4 cup Pine Nuts, toasted, OR Walnuts
1/2 cup olive oil (See Notes)
salt & pepper to taste

Put all ingredients except olive oil in a food processor or blender and puree. Slowly pour in the olive oil while continuing to blend.

Olive Tapenade:
1 cup pitted kalamata olives
3 large garlic cloves, peeled, or to taste
2 tsp. capers
1 T lemon juice
1/2 tsp. fresh rosemary (or 1/4 tsp. dry)
1/2 tsp. fresh thyme (or 1/4 tsp. fresh)
1/8 cup plus 1 tablespoon olive oil
salt & pepper to taste

Put all ingredients except olive oil in a food processor or blender and puree. Slowly pour in the olive oil while continuing to blend.

Sun Dried Tomato Puree:
1 10-12 oz. jar of oil packed sun dried tomatoes
1 large garlic clove
2 T olive oil (reserved from tomato jar)(see Notes)

Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients in a food processor or blender and puree.

8 oz. goat cheese
2 8oz. packages cream cheese
1 cup butter

Put all ingredients in a food processor or blender and puree.

Line either one large (6 cup) or two small (3 cup) molds with dampened cheesecloth or plastic wrap, leaving enough cloth or wrap hanging over the edges to later cover the top. If you don't have any molds, you can use a small deep bowl, ramekins, etc.

If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded).

Layer thin layers, alternating between the cheese mixture and a topping mixture until mold is filled, starting and ending with cheese mixture. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight.

To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette.

Notes:
I like to combine the filling ingredients, making a layer of pesto, a layer of tapenade and a layer of sun dried tomatoes in the same mold. You could also make the appetizers using just one or two fillings.
I found it very helpful to use glass bowls as my molds so I could check the evenness of the layers.

To save time, you could make a quicker version using purchased fillings.

Be careful about the amount of olive oil in each of the fillings. Use only enough to combine the filling ingredients. If the fillings turn out too loose drain a bit or blot with paper towels so the filling layers don't bleed into the cheese layer.

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