Feta & Sun Dried Tomato Torta

Makes 20 servings

Carole Hanson

ingredients

1/2 Lb.(2 sticks) Unsalted Butter (Cut into pieces)
3/4 Lb Crumbled Feta Cheese
1 8 oz.Pkg Cream Cheese @ Room Temp
2 Cloves Garlic
1 Shallot (minced)
2-4 Tablespoons Vermouth
3 drops Tabasco Sauce
1/2 Cup Toasted Pine Nuts
8 oz. Sun Dried Tomatoes (Softened/Minced)
1 Cup Pesto*
Bagel Chips
Pesto: 1/2 Cup Basil Leaves, 1/4 Cup Parsley (stems removed), 1/2 Cup Parmesan Cheese, 1/4 Pine Nuts, 1 Lrg Garlic (minced), 1/4 Cup Olive Oil-Blend in Blender.

1
Combine butter, cheese, garlic, shallots and vermouth in food processor with metal blade until smooth. Season with Tabasco. Oil a four to five cup bowl. Line with plastic wrap and layer as follows;1/2 pinenuts on bottom and sides of bowl, add 1/2 sun dried tomatoes, then pesto, then cheese mix. Repeat until all ingredients used. Fold plastic wrap over and press gently to compact the layers.
2
Refrigerate until firm (1 hour). Invert on platter. Serve with Bagel Chips.
3
*Can prepare 5 days in advance, or freeze for 3 months

Source: Joan Conroy