Mediterranean Torta **** 1/2 6/96

Categories:
Italian, snacks

1/2 cup sun dried tomatoes
1 cup pine nuts; divided
13 tablespoon butter; divided
2 3 oz. cream cheese; softened
4 oz feta cheese; crumbled
1 cup fresh basil or parsley
7 oz jar of roasted red peppers
1 drained and patted dry.

In a small bowl cover sun dried tomatoes with boiling water and let stand for about twenty minutes. Line a 7X3 inch loaf pan with plastic wrap; set aside. Finely chop 1/2 cup of the pine nuts in a food processor. Put in a small bowl and add remaining 1/2 cup pine nuts and 2 tablespoon of the butter; mix until the butter is well distributed. Press in an even layer into the prepared pan. In a bowl using an electric mixer beat cream cheese, feta cheese and remaing 11 tablespoons butter until fluffy. Spread a third of the cheese mixture over the nuts. Drain and pat dry softened tomatoes. In a food processor place tomatoes and parsley leaves and process until finely chopped. Spread over cheese mixture. cover with even layers of half of the cheese mixture then the finely chopped red peppers and finally the remaining cheese mixture. Cover and refrigerate until firm, about three hours. Unmold onto a serving plate. Serve with assorted crackers

Yield: 20 servings