Place the cheeses and butter in a bowl and beat together until they are well blended and fluffy. Line an 8-inch cake pan with dampened cheesecloth, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the minced tomatoes. Place a piece of plastic wrap over the top and fold the cheesecloth over it. Set the torte in the refrigerator for at least an hour to firm up. When ready to serve, fold the cheesecloth back, turn the torte onto a plate, and remove the cheesecloth. Invert the torte onto a serving plate and remove the plastic wrap. Serve with assorted crackers. Posted to EAT-L Digest 31 Aug 96 Date: Sun, 1 Sep 1996 15:55:15 -0400 From: Cheryl Constantine
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (221g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 770 (91%)|
|Amt Per Serving||% DV|
|Total Fat 85.6g||114 %|
|Saturated Fat 50.2g||251 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 261.8mg||81 %|
|Sodium 800.6mg||28 %|
|Potassium 282.7mg||7 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.8g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 845
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