Italian almond torte

20 Servings

Ingredients

Quantity Ingredient
2 pounds Fresh cream cheese; softened
1 Clove garlic; minced
1 teaspoon Dried Italian herbs
1 teaspoon Lemon juice
Hot pepper sauce; to taste
1 cup Sliced natural almonds; toasted *
2 tablespoons Pesto sauce
1 tablespoon Tomato paste
½ cup Chopped Italian salami
Crackers

Directions

Beat cream cheese with garlic, herbs, lemon juice and hot pepper sauce.

Finely chop ¾ cup almonds; mix into cheese mixture. Remove ½ cup cheese mixture into a small bowl; beat in pesto sauce. Remove another ½ 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 ½ 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 ¼ cup almonds. Spread on crackers to serve.

Servings: 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 >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998

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