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Recipe Name: Dried Tomato Torta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Cream cheese, at room
1 Cup(s) Unsalted butter, at room
1 Cup(s) Parmesan cheese, freshly
1/2 Cup(s) Sun-dried tomatoes
Oil-packed, drained
reserve oil
2 Tablespoon(s) Oil, from dried tomatoes
2 Cup(s) Fresh basil leaves
lightly packed
With an electric mixer or food processor, beat cream cheese, butter
andparmesan cheese until very smoothly blended. Cut 4 tomatoes into
thinstrips; set aside. Whirl remaining tomatoes, oil and about 1/2 cup
ofthe cheese mixture until tomatoes arevery smoothly pureed; scrape
pureeback into bowl with cheese mixture and beat to blend. Cover bowl
andchill for about 20 minutes, or until firm enough to shape. Mound
cheeseon a platter. If made ahead, cover with and inverted bowl (don't
let ittouch the cheese) and chill up to 3 days; serve at room
temperature.Arrange reserved tomato strips and basil leaves around
torta. Sunsetsuggests spreading cheese on toast (they recommend toasted
pita breadtriangles) and topping with a basil leaf and a tomato strip.
Makes 8 to10 appetizer servings.Recipe By : Sunset MagazineFrom
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 402
Calories From Fat: 355
Total Fat: 40.4g
Cholesterol: 103.9mg
Sodium: 300.7mg
Potassium: 236.3mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 2.4g
Protein: 7.7g

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