Recipe Detail Cheddar, Sage, and Walnut Torta

Cheddar, Sage, and Walnut Torta

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.


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