Ingredients
2
containers (5.3 oz each) Liberté® Greek plain yogurt
1/4
teaspoon coarse sea salt
3/4
cup lightly packed fresh cilantro sprigs
1
medium jalapeño chile, seeded, chopped
1
to 2 cloves garlic
2
tablespoons Spanish peanuts
2
tablespoons olive oil
Crackers
Olives
Preparation
In small bowl, mix yogurt and salt until well blended.
Line mesh strainer with double layer of cheesecloth. Spoon yogurt mixture into cheesecloth; bring edges of cheesecloth up and over yogurt. Place strainer over bowl to drain liquid. Refrigerate about 4 hours or overnight.
In food processor bowl, place Pesto ingredients. Cover; process, using quick on-and-off motions, about 30 seconds or until well blended; set aside.
To assemble torta, line 10-oz custard cup with 1 layer cheesecloth. Spoon in one-third of the yogurt cheese and 2 tablespoons of the pesto; repeat 2 times. Top with remaining yogurt cheese; cover with cheesecloth. Refrigerate about 1 hour to blend flavors.
To unmold, peel cheesecloth from top of mold. Turn mold upside down onto serving dish; remove cheesecloth. Serve with crackers and olives.
