Tomato Nut Torte

• Course Appetizer
• Cuisine Party Food

Prep time

Cook time

Servings

Ingredients

• 9 Inch Piece Cheesecloth
• 8 Ounces cream cheese 1/3-less fat, softened
• 1 Cup Ricotta Cheese part skim
• 3 Tablespoons Pesto
• 2 Tablespoons Basil chopped
• 1/4 Cup Sun Dried Tomatoes chopped, preferably smoked
• 3/4 Cup Almonds salted, roasted
• Blue Diamond Almond Nut Thins

Instructions

1. Unfold cheesecloth then fold in half to make a square; press into the bottom of a 2-cup bowl.
2. Beat cream cheese and ricotta together in a medium bowl with a mixer until light and fluffy.
3. Spread 1/3 of the mixture into the bottom of prepared bowl, spreading all the way to the sides.
4. Stir together pesto and basil and spread half the mixture over the surface.
5. Top with 1/3 of the almonds and 1/2 the tomatoes.
6. Repeat layers ending with a layer of cream cheese and chopped nuts.
7. Bring up sides of cheesecloth to cover torte and press gently to compress all ingredients.
8. Remove cheesecloth from surface and invert bowl onto a serving plate; peel away cheesecloth and discard.
9. Serve with nut thins within 4 hours.