OK, GardenLad, I don't know that these exactly belong on a pumpkin thread but digressing from the topic is pretty routine around the forum, so here we go. I'm including all my notes on the recipes. Both are "works in progress" so maybe my additions will be helpful too. Torta with Pesto, Tapenade & Sun Dried Tomatoes Original Source: www.fabulousfoods.com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pesto 1 1/2 cups fresh basil 3 large garlic cloves 1/4 cup grated Parmesan cheese 1/4 cup Pine nuts (pignolia) -- OR walnuts 1/2 cup olive oil salt and pepper -- to taste Olive Tapenade 1 cup pitted Kalamata olives 3 large garlic cloves -- peeled 2 teaspoons capers 1 tablespoon lemon juice 1/2 teaspoon fresh rosemary leaf -- (or 1/4 tsp. dry) 1/2 teaspoon fresh thyme leaf -- (or 1/4 tsp. dry) 1/8 cup plus 1 tablespoon olive oil salt and pepper -- to taste Sun Dried Tomato Purée 1 10-12 oz. jar oil packed sun dried tomatoes 1 large garlic clove 2 tablespoons olive oil (reserved from tomato jar) Cheese Layer 8 oz. goat cheese 2 packages cream cheese -- (8 oz.) 1 cup butter Pesto Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Olive Tapenade Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Sun-Dried Tomato Purée Layer: Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients, including reserved oil, in a food processor or blender and purée. Cheese Layer: Put all ingredients in a food processor or blender and purée. Line either one large (6 cup) or two small (3 cup) molds with dampened cheesecloth, leaving enough cloth hanging over the edges to later cover the top. If you don't have any molds, be creative - a flower pot works well or use small deep bowls, or even a rinsed out coffee can. If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded). Layer in thin layers, alternating between the cheese mixture and a topping mixture until mold is filled. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight. To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette. Changes I made: I used my own homemade pesto recipe and some California Harvest kalamata olive tapenade I had on hand. In the Sun Dried Tomato Purée I cut the olive oil to 1 T. and enhanced the tomatoes by soaking some additional plain dried tomatoes in boiling water, draining them and blending them in with the rest. Next time I might try a little added tomato paste instead. For the cheese layer I used 2 3.5 oz. Crottin Montcevri, 1 package of light cream cheese, 1 container mascarpone cheese (both 8 oz. size) and cut the butter to 1/2 cup. I used a 7-inch springform pan, but I'm going to try to freeze this. If it works, I'll make 3 2-cup molds. I also want to cut back on the oiliness of the layers. I want a bit fresher taste. I think I'll use just the oil that adheres to the tomatoes and cut the other T. plus drain the pesto and the tapenade a bit in a fine mesh sieve before using. Sun-Dried Tomato and Pesto Cheese Spread Recipe By : Unknown Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sun-dried tomatoes, oil-packed -- drained 1 tablespoon oil -- (from tomatoes) 1/2 cup sun-dried tomato halves 1 tablespoon balsamic vinegar 4 ounces butter -- softened 1/2 cup sour cream 20 ounces cream cheese 4 cloves garlic -- peeled 1 1/2 cups basil, fresh 1 teaspoon fresh lemon juice 1/4 cup pine nuts 2 tablespoons olive oil -- OR for garlic, basil, lemon juice, pine nuts, olive oil substitute 8 oz. my own pesto base 1/3 cup Parmesan cheese Salt and pepper -- to taste Pour boiling water over plain dried tomatoes. Let sit until soft then drain. Reserve 2/3 cup cream cheese. Place remaining cream cheese, sour cream and butter in food processor. Blend until fluffy. Place in bowl and set aside. Blend pesto base, Parmesan cheese and 1/3 cup cream cheese in food processor. Place in bowl and set aside. Scrape bowl and chop drained sun-dried tomatoes (both plain and oil). Add 1 tablespoon tomato oil, 1 tablespoon balsamic vinegar and 1/3 cup cream cheese. Blend until smooth. Grind in salt and pepper to taste. Put saran wrap on the bottom of 4 4-inch springform pans (or 1 7-inch springform or line a 1 1/2 quart pan or bowl). Layer 1 pan at a time. Layer 1 cream cheese mixture, layer 2 sun-dried tomato, layer 3 cream cheese mixture, layer 4 pesto, layer 5 cream cheese mixture. Cover with "sticky" saran wrap and refrigerate overnight. Finish other pans the same. When unmolded, top can be decorated with pinenuts, basil leaves, sun-dried tomato pieces if desired. Cover with foil and freeze extra pans. Yield: "5 cups" - - - - - - - - - - - - Christmas 2004: I cut butter drastically, added sour cream, elimated tomato paste and used plain sun-dried tomatoes instead, added balsamic vinegar. For tomatoes in oil I used T.J.'s 8.5 ounce jar. I divided recipe among 4 Wilton mini-springform pans; served 2 and froze 2. Small sizes are nice for buffet service.

Oh, thanks so much, Robin, both for the initial posting and for the advice about freezing! Thanks to Carol, too. I'm very pleased to have thought of this. I am making up little goodie baskets of a few purchased local specialities and several homemade things for the people who were major helpers at my wedding. There is NO WAY I could buy anything that is nice enough to even symbolize how grateful I am and how incredibly much work they did. So I figured the best thing was not even to try and give the gift they gave me: time. They are all busy two-career urban couples who find canned goods & even an abundance of home baking to be a luxury. The friend who had the biggest job -- supervising the reception including all the setup and cleanup -- is getting the biggest basket; she loves everything, and will enjoy many of the gourmet goodies I can do (she's getting the Habanero Gold), but I wanted to include something also specially chosen for her partner, who is one of those quiet but reliable men --- he never really got asked if he wanted to help, he just got drafted, and worked with her all weekend cheerfully and competently. I remember when they visited some relatives in Europe a few years ago he came back raving about how much they'd enjoyed eating herbed butters there --- how it was such a simple thing but one never seemed to get around to doing it. ANyway, a long story, but it's why I was keen to know. I still have a FEW decent tomatoes; and I don't need much, probably a half batch frozen in 2-Tbsp pats will be plenty! Zabby

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Was it Ruthanna's Basil Garlic Butter? It's wonderful. What forum mentioned it? Did you ask there? RUTHANNA'S TOMATO-BASIL BUTTER 1 Tbs. olive oil 1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.) 2 tsp. minced garlic 1/ 2 cup sweet butter softened 2 tsp. grated lemon rind 1/ 2 tsp. salt 1/ 8 tsp. pepper 1/ 4 cup minced fresh basil Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the food, such as grilled shrimp, fish, chicken, pork, vegetables.