Sun-Dried Tomato Torta

(Austin Entertains p. 18)
Serves 20 to 25

3/4 cup sun-dried tomatoes
4 ounces feta cheese, crumbled
1 1/2 cups fresh basil leaves
4 ounces goat cheese, crumbled
3 garlic cloves, minced
1/2 cup (1 stick) butter, softened
2/3 cup pine nuts
1 cup sliced kalamata olives
3 tablespoons butter, softened
16 ounces cream cheese, softened, chopped
1 (7-ounce) jar roasted red bell peppers, drained, chopped

Rehydrate the sun-dried tomatoes in enough boiling water to cover in a heatproof bowl for 20 minutes; drain.  Process the sun-dried tomatoes, basil and garlic in a food processor until finely chopped.  Line 2 small loaf pans with plastic wrap.  Process 1/4 cup of the pine nuts and 3 tablespoons butter in a food processor until the pine nuts are ground.  Stir in the remaining pine nuts.  Combine the cream cheese, feta cheese, goat cheese and 1/2 cup butter in a food processor.  Process until smooth.  Layer 1/3 of the cream cheese mixture, sun-dried tomato mixture, 1/2 of the remaining cream cheese mixture, roasted bell peppers and olives.  Chill, covered with plastic wrap, for 8 to 10 hours.  Serve with sliced French bread or assorted party crackers.

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