2 lb Fresh cream cheese; softened
1 Clove garlic; minced
1 ts Dried Italian herbs
1 ts Lemon juice
Hot pepper sauce; to taste
1 c Sliced natural almonds;
-toasted *
2 tb Pesto sauce
1 tb Tomato paste
1/2 c Chopped Italian salami
Crackers
Beat cream cheese with garlic, herbs, lemon juice and hot pepper sauce.
Finely chop 3/4 cup almonds; mix into cheese mixture. Remove 1/2 cup cheese
mixture into a small bowl; beat in pesto sauce. Remove another 1/2 cup
cheese mixture to a small bowl; beat in tomato paste. Line a 4-cup fluted
mold or mixing bowl with cheesecloth, or spray generously with nonstick
vegetable coating. Pat 1 cup white cheese mixture evenly into bottom of
mold. Pat pesto-cheese mixture in even layer on top of white layer; pat 1/2
cup white cheese over pesto layer. Pat chopped salami over white layer. Pat
tomato-cheese mixture in even layer on top of salami. Pat remaining white
cheese into mold to form bottom layer. Chill thoroughly. Unmold torte onto
serving platter. Decorate top with remaining 1/4 cup almonds. Spread on
crackers to serve.
Yield: 20
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
See
Yields
20 Servings