Tomato Cheese Torte

Patsy Neely - third 2011

Serves 18
  • 8 oz. Neufcatel Cheese (light cream cheese, softened)
  • 8 oz. ricotta cheese
  • 3 oz. dried tomato pieces, reconstituted
  • 5 cloves garlic, peeled and pressed
  • 1/4 cup olive oil

Blend cream cheese and ricotta in a large bowl until a frosting like consistency. Whirl tomato and garlic in blender adding olive oil in a stream just until a paste forms. Line the inside of a clean flower pot or small bowl with a damp cheese cloth cut to allow extra several inches overhang. Spread 1/3 cheese mixture in bottom, spread half garlic/ tomato mixture over cheese layer. Repeat, ending with the final 1/3 cheese mixture. Fold cheese cloth ends over the top. Refrigerate 2 hours to overnight (or can be even longer). When ready to serve invert mold and remove cheese cloth. Serve with crackers or baguette slices.

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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon