Antipasti Torta


8 0z. Cream Cheese
¼ lb. Unsalted Butter
3 oz. Sun-dried Tomatoes  packed in oil
1 cup fresh Basil – firmly packed
(I like to use the lemon basil.  If this is not available use ½ tsp. lemon juice)
3 Cloves of Garlic (minced finely)
¼ tsp. Salt
¼ tsp. Pepper
1/6 cup Extra Virgin Olive Oil

Combine first two ingredients in a blender.  Set Aside.

Drain and chop the tomatoes.  Set aside.

Blend the last five ingredients.  Set aside.

Line a mold (or average sized cereal bowl) with plastic wrap. Spread 1/3 of the cheese mix in the bottom of the mold.  Then spread the Basil mix.  Spread another 1/3 of the cheese mix.  Top with the Sun-dried tomatoes.  Top with the remaining cheese.  Cover and chill until firm.  Turn upside down onto a platter and serve with crackers or crostini.

It's easy to double this recipe for a larger group or buffet table appetizer, making sure to use a larger bowl for torte pan for a dressier presentation,

Another Favorite Of The "Ink House B & B" Guests