Pesto Sun-dried Tomato Cheese Torta

This cheese loaf appetizer

is a family favourite.

I first tasted this at my

nephew's wedding - made by his mom,

my sister-in-law Charlene!

She's a great cook

and always comes up with the best recipes!

This is a keeper ....

Cheese Mixture:

250 g feta cheese crumbled

1/2 lb butter cut into pieces (I use ¼ lb. butter and 150 g soft unripened goat cheese instead)

250 g cream cheese - softened

2 cloves garlic

few drops of hot sauce

Combine in food processor or whip with electric mixer until creamy.

Layer Ingredients:

1/2 Cup pine nuts roasted

2/3 Cup minced sun-dried tomatoes (pat oil off if using oil packed)

1 Cup Basil Pesto - or less (I just used enough to "dollop" it onto the layers).

To assemble, line 4-5 Cup bowl or loaf pan with plastic wrap (mold it tight to the container leaving lots hanging over the edge), sprinkle with the pine nuts first then spread on some pesto, then ½ the sun-dried tomatoes. Cover with half the cheese mixture, remaining pesto and tomatoes then remaining cheese mixture. Fold over plastic wrap and press down gently to compact layers, refrigerate to chill and set. When ready to serve, invert onto platter, remove plastic wrap and serve with sliced baguette or crackers.

 Warning - this makes a very large

appetizer so sometimes I cut the recipe

in half and make

smaller individual ones

molded in custard cups.

Warning #2 - if your food processor

is 40+ years old and it begins to smoke

while mixing this - you may need a new one.

Just saying ....

Happy Thanksgiving to all 

those celebrating this week!

May we all pause to give thanks

wherever we may be,

before the Christmas season hustle and bustle begins!

Till next time ..... are you dreading the Christmas frenzie or do you look forward to the hustle and bustle?