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Prep 20min
Total5hr20min
Servings8
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Ingredients
Yogurt Cheese
2
containers (5.3 oz each) Liberté® Greek plain yogurt
1/4
teaspoon coarse sea salt
Pesto
3/4
cup lightly packed fresh cilantro sprigs
1
medium jalapeño chile, seeded, chopped
1
to 2 cloves garlic
2
tablespoons Spanish peanuts
2
tablespoons olive oil
Serve-Withs, if desired
Crackers
Olives
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Steps
1
In small bowl, mix yogurt and salt until well blended.
2
Line mesh strainer with double layer of cheesecloth. Spoon yogurt mixture into cheesecloth; bring edges of cheesecloth up and over yogurt. Place strainer over bowl to drain liquid. Refrigerate about 4 hours or overnight.
3
In food processor bowl, place Pesto ingredients. Cover; process, using quick on-and-off motions, about 30 seconds or until well blended; set aside.
4
To assemble torta, line 10-oz custard cup with 1 layer cheesecloth. Spoon in one-third of the yogurt cheese and 2 tablespoons of the pesto; repeat 2 times. Top with remaining yogurt cheese; cover with cheesecloth. Refrigerate about 1 hour to blend flavors.
5
To unmold, peel cheesecloth from top of mold. Turn mold upside down onto serving dish; remove cheesecloth. Serve with crackers and olives.
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Store covered in refrigerator up to 2 days.
Substitute 1/4 cup of your favorite basil pesto for the cilantro pesto.
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