Sun-dried Tomato and Ricotta Torte Trio
For these molded tortes, try using containers of three different shapes and heights to create a multi-tower sandcastle look. You can also give each individual torte its own look: we sometimes make dots or stripes with the first thin layer of sun-dried tomato (the one that will appear on the top of the torte when it’s unmolded).
For the sun-dried tomato mixture
3/4 cup chopped dried sun-dried tomatoes*
For the ricotta mixture
3/4 cup ricotta cheese
Prepare the tomato mixture
Place the sun-dried tomatoes in a small bowl and add boiling water until just covered. Let stand until tomatoes are plumped, 10 to 15 minutes, then drain.
Prepare the ricotta mixture
Let all three ingredients come to room temperature in the bowl of a food processor. Process until smooth.
Both mixtures can be made 2 days ahead and kept separately, tightly covered, in the refrigerator. You’ll have to bring the ricotta mixture to room temperature again in order to spread it. The layered tortes can be made 1 day ahead and kept covered and refrigerated. Or you can make them up to 1 week ahead and freeze them in their bowls. Thaw at room temperature until the tortes can be unmolded, then continue to thaw until ready to serve.