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Roasted Garlic and Walnut Cheddar Torta

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Garlic and Walnut Cheddar Torta

This recipe makes 16 servings

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Ingredients

  • 16 garlic cloves
  • 2 tbsp vegetable oil
  • 8 oz light cream cheese, softened
  • 1 tbsp chopped fresh sage, (or 1 tsp (5 mL) dried)
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups shredded old cheddar cheese
  • 1 cup finely chopped walnuts
  • 2 tbsp port or sherry or chicken stock
  • 6 fresh sage leaves
  • 6 walnut halves

Preparation

Place garlic in small ovenproof container; pour vegetable oil over top. Bake in 350°F (180°C) oven until softened and browned, 40 to 45 minutes. Let cool. (Make-Ahead: Cover and refrigerate for up to 5 days; drain before using.)

In large bowl, mash garlic into paste. Add cream cheese, sage, Dijon mustard, salt and pepper; beat until smooth. Transfer 1/2 cup (125 mL) to separate bowl and mix in Cheddar cheese, chopped walnuts and port.

Line 4-cup glass measure or small bowl with plastic wrap. Spread cream cheese mixture in bottom. Spread with Cheddar cheese mixture, smoothing top. Cover with plastic wrap and refrigerate for at least 12 hours or for up to 3 days.

Remove top piece of wrap and turn out onto serving plate. Remove bottom wrap. Garnish with sage leaves and walnut halves. Serve at room temperature.

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