Recipe By : Miriam Podcameni Posvolsky
Serving Size : 8 Preparation Time :1:00
Categories : Hors d'Oeuvres And Dips
Amount Measure Ingredient -- Preparation Method
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1 lb ricotta or farmer's cheese
10 sun-dried tomatoes -- soaked in warm water
4 tablespoons butter -- softened
2 garlic cloves -- minced
12 large basil leaves
1 tablespoon parsley
1 small tomato -- seeded and peeled
1/4 cup walnuts
salt and pepper -- to taste.
1 tablespoon enchovies
Process herbs and garlic in a small food processor.Add walnuts, half of
the cheese, salt and pepper and process to mix.
Add 2 tablespoons butter and process to blend well.
Line a mold with film and place this mixture to come halfway into the
mold.Chill.
Squeeze water out of tomatoes. Process along with enchovies to a paste.Add
rest of cheese, salt if needed, pepper and process to blend well.
Place the tomato mixture on top of the basil mixture in the mold. Chill at
least 3 hours.
Unmold, remove film and serve with crackers.
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NOTES : Variations: You can make another layer with black olives and cheese
or add any ingredient you like to the basic ricotta butter mixture.
