*  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.