Cheddar Sage & Walnut Torta Recipe
1/2 lb cream cheese, softened
3 tbsp fresh sage leaves, chopped
1 whole sage leaves
1/2 lb sharp cheddar cheese (such as vermo, nt cabot) - shred
1 cup walnuts, chopped
1 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
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
* Source: The Herb Companion - June/July 1993 * Typed for you by Karen
to Cheese Recipes
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Weight loss hints and tips
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Lycopene rich foods
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Lycopene is a naturally occurring coloring agent and part of the same family of phytochemicals as carotene. Lycopene is the agent responsible for the deep red colour of a good number of natural foods.
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