My family always buys the cheese torta from trader joe’s and I got tired of not being able to eat it so I decided to make my own!
Ingredients:
1 package of FYH Cream Cheese
Roughly ½ cup or less of Ms Vegan Pesto
½ cup or less of sundried tomatoes (MsVegan or Storebought)
Directions:
Prepare your pesto
Using a butter knife slide it around the edges of your cream cheese
Carefully place upside down on serving platter
Top with pesto
Carefully place tomatoes ontop of pesto
Serve with crackers
Ingredients for Pesto:
4oz of basil
1/2 cup of pine nuts
1/2 cup FYH Parmesan
1/3 cup of olive oil
2 tablespoons of crushed garlic
(blend all together in blender or food processor)
Sun Dried Tomatoes
Ingredients:
10.5 oz of Cherry Tomatoes
1-2 tablespoon of Olive Oil
1/2 tablespoon of Herbes De Provence
Salt
Directions:
Pre heat oven to 250
Wash and slice tomatoes in half
In a medium bowl add tomatoes and drizzle with ½-1 tablespoon of olive oil
½ tablespoon of herbes de provence
Sprinkle with salt
Place tomatoes on greased baking sheet sliced side up
Bake in preheated oven for 45 minutes to an hour
If you wanted them extra roasted, keep them in longer.
I like mine to still have a little juice left in the bite
*For quicker sundried tomatoes, follow recipe but change oven temperature to 400 and bake for 20-30 minutes moving pan often