Cheddar Sage and Walnut Torta

Title:
Cheddar Sage and Walnut Torta

Yield:
1 Servings

Categories:
Cheese,
Appetizers,
Seasonings




Ingredients:





   1/2 lb Cream cheese; softened


     3 tb Fresh sage leaves, chopped


          Whole sage leaves


   1/2 lb Sharp cheddar cheese


          -(such as Vermont Cabot)


          -- shredded


     1 c  Walnuts, chopped


          Whole walnut halves






 Place the cream cheese in a food processor with the chopped sage leaves.


 Blend.  Line a 2-cup mold with a double thickness of cheesecloth. Arrange


 the whole sage leaves in a decorative pattern on the bottom of the mold.


 Add half the cream cheese mixture, then add shredded cheddar, smoothing out


 the layer and pressing it slightly. Add the walnuts, again pressing gently.


 Smooth the remaining cream cheese mixture over the walnuts. Fold the ends


 of the cheesecloth over the top of the torta mixture and press lightly.


 Refrigerate the mold overnight.


 


 To unmold, fold back the top of the cheesecloth. Invert a serving plate on


 top of the mold and flip them over together. Lift off the mold and


 carefully remove the cheesecloth. Garnish the torta with walnut halves.


 


 * Source: The Herb Companion - June/July 1993 * Typed for you by Karen


 Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini