⅔ cup Cabot Plain Greek Yogurt
8 ounces feta cheese, crumbled
2 garlic cloves
2 (7-ounce) jars sun-dried tomatoes in oil, well drained
⅓ cup toasted pine nuts
Basil leaves (optional)
Toasted baguette slices or crackers
BEAT yogurt and cheese with electric mixer until well blended; set aside.
PULSE garlic in a food processor until coarsely chopped; add tomatoes and pine nuts and pulse until mixture is finely chopped.
LINE small 3-cup bowl with plastic wrap. Spread one third of cheese mixture in bottom of bowl; top with half of tomato mixture. Add another third of cheese mixture followed by remaining tomato mixture. Finish with final layer of cheese.
COVER and chill for at least four hours. To serve, invert bowl onto serving plate; remove bowl and plastic wrap. Garnish top of torte with basil leaves, if desired. Serve with toasted baguette slices or crackers.
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