Cheddar Sage & Walnut Torta Recipe
Recipe
Ingredients
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
Recipe
Preparation
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 * Typed for you by Karen
Mintzias
Servings:
1
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Dieting tips
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