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  Yogurt Cheese Torta



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4 cups drinkable yogurt, drained 48 hours in a coffee filter-lined colander in refrigerator
1/2 cup soft sun-dried tomatoes, chopped
1 tablespoon tomato paste
3/4 cup pesto, divided
1/2 cup pine nuts

In separate bowls, mix 1/2 the yogurt cheese with the sundried tomatoes and the other half
with 1/2 cup of pesto. Set aside. Line a bowl with foil and smooth 1/4 cup of pesto into a
flat circle in the center of the bowl. Top with the sun-dried tomato-cheese mixture and
smooth flat. Cover with the pine nuts, then carefully smooth the pesto mixture over the
pine nuts into an even layer. Top with wax paper, slip the whole bowl into a plastic bag
and refrigerate. Unmold onto platter and serve with veggies and crackers or bread.

Copyright © 2008 Stefanie Samara Hamblen