Thursday, June 2, 2011
Actually I do know how long I've been away. Everyday that passed & I didn't have time to get a recipe & pictures together I would think, "Blasted, my people need me & my recipes. There's someone out there who needs a torta recipe!"
With that introduction here I am with a new recipe in honor of my friend Natasha who left just today headed to Italy. (Remember I mentioned her in my last post from a couple of weeks ago, she's the science teacher going to teach English to Italian kids. Who da thunk it.)
My recipe...is an Italian Torta.
What is a torta you ask? Well supposedly it means cake in Italian. I guess this could be a cake. I actually though torta was Italian for layered or layers or some form of the word layer. Apparently I was wrong. However this recipe, as most recipes, is a combination of a couple of different recipes & those recipes were also called tortas.
It can be quite confusing I know. But we'll make it through & we'll keep calling this a torta.
I have been making this recipe for at least 6 years. I've already shared it with a few other people & I stopped making it for a while because I got burnt out on it.
But it made an appearance at a recent baby shower I gave. I needed something easy that did not require cooking of any nature & the torta was my answer.
So, to make said torta...
This is embarrassingly easy to make, but you'll love it.
What is melding anyway, it's a weird word, maybe it's not a word at all. Maybe I just made it up years ago. Either way I use it all the time.
What does it really mean? Maybe that's a conversation for a different type of blog.
The cream cheese will want to stick to the plastic wrap. Be patient & keep spreading. Have a fingertip full of cream cheese to make yourself feel better & spread some more.
Cover with more plastic wrap & place in the fridge for at least 2 hours so that it can set.
Serve this with crackers or crostini & enjoy!
16 oz of whipped cream cheese
1 Tbsp minced garlic
2 tsp Italian seasoning
1/2 cup of prepared pesto
8 oz of sun-dried tomatoes in oil
Dry sun-dried tomatoes (for garnish)
3-4 fresh basil leaves (for garnish)
Mix cheese, garlic & Italian seasoning together & set aside. Place tomatoes in a food processor with a pinch of sugar. Pulse until finely chopped. Spray mold with non-stick spray, place plastic wrap in mold, covering all areas well. Spray top of plastic wrap with non-stick spray as well. Using half of the cream cheese mixture, spread evenly in bottom of mold. Spread tomatoes over cream cheese, the layer pesto over the tomatoes. Spread remaining cream cheese mixture over pesto. Cover well & refrigerate at least 2 hours.
To serve, place serving dish on top of mold, invert, remove mold & plastic wrap. Garnish with dry tomatoes & basil leaves if desired.