 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Cheese, Herbs & Spices, Seasonings] -> [Cheddar sage & walnut torta Recipe] |
Cheddar sage & walnut torta
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Cheese, Herbs & Spices, Seasonings |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1/2
| lbs | Cream cheese, softened | | 3
| tbsp | Fresh sage leaves, chopped | | | Whole sage leaves | | 1/2
| lbs | Sharp cheddar cheese | | | -(such as Vermont Cabot) | | | -- shredded | | 1
| cup | Walnuts, chopped | | | Whole walnut halves |
|
Procedures:
| 1 | Place the cream cheese in a food processor with the chopped sage leaves. | | 2 | Blend. | | 3 | Line a 2-cup mold with a double thickness of cheesecloth. | | 4 | Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. | | 5 | Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. | | 6 | Add the walnuts, again pressing gently. | | 7 | Smooth the remaining cream cheese mixture over the walnuts. | | 8 | Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. | | 9 | Refrigerate the mold overnight. | | 10 | To unmold, fold back the top of the cheesecloth. | | 11 | Invert a serving plate on top of the mold and flip them over together. | | 12 | Lift off the mold and carefully remove the cheesecloth. | | 13 | Garnish the torta with walnut halves. | | 14 | * |
|
|
|
|
|
|
|
|
|
|
