In mixing bowl combine cream cheese and blue cheese and allow
to come to
room temperature. Mix until thoroughly blended and set aside.
Drop one small clove garlic into the dry bowl of an electric food
processor with the motor running.
Instant minced garlic! You may of course, mince the garlic and
remaining ingredients by hand.
Combine parsley, basil and sun-dried tomatoes in the bowl of the
processor with the garlic; process until smooth, then with the
running pour in the olive oil. Transfer the mixture to a small
in the Parmesan and walnuts.
Line a 5-1/2 x 2-1/2 inch loaf pan with plastic wrap, leaving
hanging over the sides.
Divide the cheese mixture into three equal portions.
Spread one-third of cheese mixture on bottom of pan; spread half
tomato-basil mixture over cheese.
Repeat the cheese layer and tomato-basil layer. Top with the remaining
third of cheese. Cover with plastic wrap and refrigerate for 24
To serve, allow the torta to come to room temperature for 30 minutes
hours if frozen).
Invert onto a platter, provide a spreader and serve with crostini.
To make crostini: Preheat oven to 350°.
Cut French bread into thin slices and place on a cookie sheet.
In small bowl, combine olive oil, herbs and garlic.
Spread or brush each slice lightly with the herb-garlic mixture
for 5 to 7 minutes until golden.
From Chicken Soup for the Soul
101 Stories with Recipes from the Heart. Recipe by C. Miller as posted by P. Seevers 10/21/95