Cheese Tart
INGREDIENTS:
1 lb Provolone cheese; thin slice
1/2 c Oil packed dried tomatoes
-drained; chopped
Pesto; (purchased or recipe
-follows)
Garlic cream; (purchased 2
-cartons soft spreadable
-garlic or boursin style
-cheese, or recipe follows)
1 lb Provolone cheese; thin slice
1/2 c Oil packed dried tomatoes
-drained; chopped
Pesto; (purchased or recipe
-follows)
Garlic cream; (purchased 2
-cartons soft spreadable
-garlic or boursin style
-cheese, or recipe follows)
---CHEESE CLOTH PESTO---
2 Cloves garlic; minced 1 c Fresh basil leaves 1 c Parmesan cheese grated 1/2 c Olive oil garlic cheese 8 oz Cream cheese; softened 1/2 Stick butter; softened 1 Clove garlic; minced Pepper 1/4 c Pistachios; shelled, roasted
Line a loaf or round cake pan with damp cheese cloth, leaving excess to hang over sides. Using half provolone cheese, line pan-pressing edges to seam. Divide remaining cheese into three equal portions. Spread half pesto over provolone in pan bottom. Next layer in this order: 1. a layer of provolone cheese 2. sprinkle with half dried tomatoes 3. spread garlic cream cheese 4. sprinkle rest of dried tomatoes 5. a layer of provolone cheese 6. remaining pesto 7. final layer of provolone cheese Fold cheese cloth over loaf. Press firmly to compress. (a small weight helps but is not necessary) Refrigerate for at least two hours. (I prefer overnight and this lasts WELL). When ready to serve, fold back cheese cloth and invert onto serving plate. Remove cheese cloth and garnish with Basil, a cut tomato, etc. Serve with crackers. For loaf pan make long thin slices. For cake pan make wedges. This is rich and elegant!! Pesto: Process all in a food processor or blender until smooth. This will stand for days. Garlic cheese: Cream all ingredients except pistachios in a food processor, by electric mixer or by hand. Lastly add pistachios. NOTE-Even if I use a garlic cheese spread, I like to add the pistachios. I suppose walnuts would work, but this is special, and if you're going to use all the other ingredients, why skimp on these. This makes a LARGE number of servings, since it is rich. Therefore, it is great for parties. It is difficult to divide, because of the shaping, but it does last well for days. Happy holidays to all, Carol MM Format Norma Wrenn
2 Cloves garlic; minced 1 c Fresh basil leaves 1 c Parmesan cheese grated 1/2 c Olive oil garlic cheese 8 oz Cream cheese; softened 1/2 Stick butter; softened 1 Clove garlic; minced Pepper 1/4 c Pistachios; shelled, roasted
Line a loaf or round cake pan with damp cheese cloth, leaving excess to hang over sides. Using half provolone cheese, line pan-pressing edges to seam. Divide remaining cheese into three equal portions. Spread half pesto over provolone in pan bottom. Next layer in this order: 1. a layer of provolone cheese 2. sprinkle with half dried tomatoes 3. spread garlic cream cheese 4. sprinkle rest of dried tomatoes 5. a layer of provolone cheese 6. remaining pesto 7. final layer of provolone cheese Fold cheese cloth over loaf. Press firmly to compress. (a small weight helps but is not necessary) Refrigerate for at least two hours. (I prefer overnight and this lasts WELL). When ready to serve, fold back cheese cloth and invert onto serving plate. Remove cheese cloth and garnish with Basil, a cut tomato, etc. Serve with crackers. For loaf pan make long thin slices. For cake pan make wedges. This is rich and elegant!! Pesto: Process all in a food processor or blender until smooth. This will stand for days. Garlic cheese: Cream all ingredients except pistachios in a food processor, by electric mixer or by hand. Lastly add pistachios. NOTE-Even if I use a garlic cheese spread, I like to add the pistachios. I suppose walnuts would work, but this is special, and if you're going to use all the other ingredients, why skimp on these. This makes a LARGE number of servings, since it is rich. Therefore, it is great for parties. It is difficult to divide, because of the shaping, but it does last well for days. Happy holidays to all, Carol MM Format Norma Wrenn