Cheddar, Sage, and Walnut Torta
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1 servings
1/2 lb Cream cheese; softened
3 tb Fresh sage leaves, chopped
Whole sage leaves
1/2 lb Sharp cheddar cheese
-(such as Vermont Cabot)
-- shredded
1 c Walnuts, chopped
Whole walnut halves
Place the cream cheese in a food processor with the chopped sage
leaves. Blend. Line a 2-cup mold with a double thickness of
cheesecloth. Arrange the whole sage leaves in a decorative pattern
on the bottom of the mold. Add half the cream cheese mixture, then
add shredded cheddar, smoothing out the layer and pressing it
slightly. Add the walnuts, again pressing gently. Smooth the
remaining cream cheese mixture over the walnuts. Fold the ends of
the cheesecloth over the top of the torta mixture and press lightly.
Refrigerate the mold overnight.
To unmold, fold back the top of the cheesecloth. Invert a serving
plate on top of the mold and flip them over together. Lift off the
mold and carefully remove the cheesecloth. Garnish the torta with
walnut halves.
Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias
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