Dried Tomato Torta
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Ingredients
1 cup unsalted butter at room temperature
1 cup strained SCD yogurt (yogurt that you put in a lined strainer for a few hours to let the liquid drain off.
1 cup grated parmesan cheese
½ cup dried tomatoes packed in oil, drained (reserve oil)
2 TBSP oil from dried tomato packed in oil
227 grams unsalted butter at room temperature
237 ml strained SCD yogurt (yogurt that you put in a lined strainer for a few hours to let the liquid drain off.
100 grams grated parmesan cheese
120 grams dried tomatoes packed in oil, drained (reserve oil)
2 TBSP (30 ml) oil from dried tomatoes packed in oil
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Instructions
- With electric mixer or food processor, beat yogurt, butter, and parmesan cheese until very smoothly blended.
- Whirl tomatoes, oil, and about ½ cup (118 ml) of the cheese mixture in a blender until tomatoes are very smoothly puréed.
- Scrape purée back into bowl with remaining cheese mixture and beat to blend.
- Cover and chill for about 20 minutes, or until firm enough to shape.
Nutritional Info
Storage
Notes
Serve with vegetable sticks, cheese crackers, or thinly sliced toasted Lois Lang bread. Basil leaves go good with this also.
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