BASIL CHEESE TORTA

BASIL CHEESE TORTA image

Yield 8

Number Of Ingredients 7

2 8 oz. pkg. of Cream Cheese softened
1 lb unsalted butter softened
Cheese Cloth
1 1/2 cup Parmesan Cheese
3 1/4 cups fresh basil leaves lightly packed
1/2 cup Olive Oil
Salt & pepper

Steps:

In a large bowl of electric mixer, beat 2 large packages of cream cheese and 2 cups of unsalted butter until very smoothly blended. Stop mixer to scrape down the sides Smoothly line a 5-6 cup plain mold (loaf pan) with a moistened cheesecloth. Drape excess cloth over rim of mold. Place fresh basil in bottom of mold upside down. With spatula spread about 1/3 of cheese mixture in bottom of pan alternating with basil filling. Repeat layers until mold is filled, ending with cheese. Fold back cheese cloth and wrap airtight in refrigerator for up to 3 days. Unmold and place decorative side up. Serve with baguettes or crackers. Basil Filling: In food processor whirl to paste 3 1/4 cup of lightly packed basil leaves, 1 1/2 cups grated parmesan cheese and 1/2 cup of olive oil. Salt and pepper to taste.