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Dried Tomato Torta

Submitted by: Mary on 07/26/2003
2897 views
2.40 avg rating
187 votes
 
 
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Ingredients

1 C Cream temperature, room temperature
1 C Butter, room temperature
1 C Parmesan cheese, freshly grated

1/2 C Sun-dried tomatos, oil-packed, drained (reserve oil)
2 T Oil from sun-dried tomatoes
2 C Fresh basil leaves, lightly packed

Directions

With an electric mixer or food processor beat cream cheese, butter, and parmesan cheese until smoothly blended.



Cut 4 tomatoes into thin strips and set aside.



Whirl remaining tomatoes, oil and about 1/2 cup of the cheese mixture until tomatoes are very smoothly pureed, scrape puree back into bowl with cheese mixture and beat to blend.



Cover bowl with cheese mixture and chill for about 20 minutes or until firm enough to shape.



Mound cheese on a platter. If made ahead, cover with an inverted bowl (don't let it touch the cheese).



Chill up to 3 days.



Serve at room temperature. Arrange reserve tomatoe strips and basil leaves around torta.



Spread the cheese mixture onto toasted low carb bread, top with a basil leaf and a strip of sun-dried tomatoe.

Additional Information

Antipasto salad is a mixture of Italian meats/cheeses, a variety of olives, pepperocini, gardinere etc.

Servings

8

Calories

3

Time to prepare

10 Minutes

Difficulty

Easy
 

Comments

Serve these open faced cheese sandwiches with an Italian antipasto salad.



I used Healthy Life low carb Italian bread. I got it at WalMart & Meijers. I believe Jewel Foods also carries it.
 
 
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