Fresh Herb Cheese Torta Makes 20 servings

1 cup butter, softened 4 (8-ounce) packages ceram cheese, softened 1 (10-ounce) package extra-sharp white Cheddar cheese, shredded 1/4 cup chopped fresh basil 2 cloves garlic, minced 2 tablespoons minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon lemon zest 2 teaspoons minced fresh thyme Garnish: toasted pine nuts, fresh basil Assorted Crackers

Line an 8-inch springform pan with plastic wrap.

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth. Beat in cheese and next 6 ingredients until well blended. Spread cheese mixture into prepared pan, pressing firmly into sides. Cover, and chill for at least 8 hours.

Remove sides of springform pan. Invert torta onto a serving platter; remove bottom of pan and plastic wrap. Press toasted pine nuts into sides of torta, if desired. Garnish with fresh basil, if desired. Serve with assorted crackers.

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