1/2 lb Cream cheese; softened
3 tb Fresh sage leaves, chopped
Whole sage leaves
1/2 lb Sharp cheddar cheese
-(such as Vermont Cabot)
— shredded
1 c Walnuts, chopped
Whole walnut halves
Place the cream cheese in a food processor with the chopped sage leaves.
Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange
the whole sage leaves in a decorative pattern on the bottom of the mold.
Add half the cream cheese mixture, then add shredded cheddar, smoothing out
the layer and pressing it slightly. Add the walnuts, again pressing
gently. Smooth the remaining cream cheese mixture over the walnuts. Fold
the ends of the cheesecloth over the top of the torta mixture and press
lightly. Refrigerate the mold overnight. To unmold, fold back the top of
the cheesecloth. Invert a serving plate on top of the mold and flip them
over together. Lift off the mold and carefully remove the cheesecloth.
Garnish the torta with walnut halves.
Yields
1 servings