Mediterranean Cheese Torta
Eating dairy foods instead of meat to celebrate the holiday is the most prevalent Shavuot food association. Here are all the flavors of the Mediterranean in one layered dish! I created this recipe after seeing a prominent department store advertise a cheese mold that was extremely expensive. This recipe made six molds for the price of one. As part of your dairy meal, serve this as an appetizer or accompanied by a warm pita or bagels.
- Lightly grease one 4-cup mold or 5–6 six-ounce ramekins. Line the mold(s) with plastic wrap or cheesecloth and set aside.
- Combine the first five ingredients in the processor work bowl and process until a smooth paste is formed. Pour the mixture into the 4-cup mold or divide evenly among the ramekins. Rinse the work bowl.
- Combine the Gorgonzola with the mascarpone and cream cheese in the processor and process until smooth, stopping to scrape down the sides of the bowl if necessary. Pour the mixture evenly over the sun-dried tomato mixture in the mold(s). Rinse out the bowl.
- Combine the basil with the garlic and oil in the processor work bowl and process until a fairly smooth paste is formed. Add the remaining ingredients and process until well combined and smooth, stopping to scrape down the sides of the bowl if necessary. Pour this mixture over the other layers and smooth evenly. Cover with plastic wrap until firm.
- When ready to serve or package for gifts, unmold and carefully remove plastic wrap.
- Cheese and cheese mixtures may be frozen as long as they do not have high moisture content. Freeze these tortas first in their molds, and then remove them with the plastic wrap and freeze in airtight freezer bags.
- Put a straw into an almost sealed freezer bag and suck out all the air. Remove straw and seal quickly. This stops the formation of ice crystals.