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Tomato Nut Torte

Tomato Nut Torte

Ingredients


Directions

Prep time: 30 minutes

Unfold cheesecloth then fold in half to make a square; press into the bottom of a 2-cup bowl. Beat cream cheese and ricotta together in a medium bowl with a mixer until light and fluffy. Spread 1/3 of the mixture into the bottom of prepared bowl, spreading all the way to the sides. Stir together pesto and basil and spread half the mixture over the surface. Top with 1/3 of the almonds and 1/2 the tomatoes. Repeat layers ending with a layer of cream cheese and chopped nuts. Bring up sides of cheesecloth to cover torte and press gently to compress all ingredients. Remove cheesecloth from surface and invert bowl onto a serving plate; peel away cheesecloth and discard.

Serve with Blue Diamond Nut Thins within 4 hours. Makes 12 appetizer servings.

Nutritional Analysis

Per serving:

Calories 200
Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 170mg
Potassium 123mg
Carbohydrates 12g
Fiber 1g
Sugar 1g
Protein 8g
Vitamin A 8%
Vitamin C 0%
Calcium 16%
Iron 2%