Recipe: Sundried Tomato and Pesto Torte

Sundried Tomato and Pesto Torte
8 servings

1 lb ricotta or farmer's cheese
10 sun-dried tomatoes -- soaked in warm water
4 tablespoons butter -- softened
2 garlic cloves -- minced
12 large basil leaves
1 tablespoon parsley
1 small tomato -- seeded and peeled
1/4 cup walnuts
salt and pepper -- to taste.
1 tablespoon anchovies

Process herbs and garlic in a small food processor. Add walnuts, half of the cheese, salt and pepper and process to mix. Add 2 tablespoons butter and process to blend well. Line a mold with film and place this mixture to come halfway into the mold. Chill. Squeeze water out of tomatoes. Process along with anchovies to a paste. Add rest of cheese, salt if needed, pepper and process to blend well. Place the tomato mixture on top of the basil mixture in the mold. Chill at least 3 hours. Unmold, remove film and serve with crackers.