Cake sun-dried tomatoes and pesto

Description

Very effective snack cake that will delight you and your guests with its look and taste. The cake is beautifully kept in the refrigerator, it is quite possible to prepare in advance.

Ingredients

Cream cheese

400 г
Cheese

100 г
Butter

100 г
Cheese

50 г
Sundried tomatoes

1,5 стак.
Pine nuts

1/4 стак.
Basil

2 пуч.
Parsley

2 пуч.
Dill

1 пуч.
Tomato

2 шт
Onion

2 шт
Garlic

4 зуб.
Lemon juice

1 ч. л.
Vegetable oil
Salt

Cooking

The preparation time excluding the time for cooling. So, let's start. Cheese, half cream cheese and softened butter beat with a blender into a homogeneous lush mass. Cover with plastic wrap and store in the refrigerator until use.

Now prepare pesto. In a blender grind the peeled garlic, herbs, pine nuts. Salt, add 4 tbsp olive oil, lemon juice, and grated hard cheese 100 g of cream cheese.

Onion peel, cut into thin half-rings. Fresh tomatoes, blanch 1 - 2 minutes in boiling water, remove the skins and remove the seeds. The flesh cut into cubes. In the frying pan a little vegetable oil, fry the onions until Golden, add tomatoes, cook on slow heat for 7 minutes, until all liquid evaporated and mixture becomes quite thick. Sun-dried tomatoes cut into strips, add to skillet and cook for another 5 minutes

Tomatoes to cool, mix with the remaining cream cheese.

The form that you will collect the cake, cover it with film so that its edges hanging out. Curd remove from the refrigerator and divide into three parts. On the bottom of the form put 1/3 of the cheese mass and flatten.

The next layer will be half of the pesto.

... then half of the tomato - cheese mass.

Then again spread 1/3 of the cheese mass, the remaining pesto and tomatoes. The latter should be a layer of cheese. Cover the cake with foil and refrigerate for 4 to 5 hours, preferably overnight. Flip the finished cake on a serving dish, carefully remove film and serve garnished with greens.

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