Courtesy of Lucinda Hutson
Photography by Jody Horton
This recipe is a real party pleaser—first published in my book, The Herb Garden Cookbook. It's been a popular appetizer at Austin restaurants Castle Hill, Mirabelle and Chez Zee for years. Here's my newest version.
Torta is good for several days, refrigerated and tightly wrapped. Mound with salsa just prior to serving. Although best served at room temperature, it slices better when chilled.
Optional garnishes: Fresh sprigs of basil, fresh red cayenne peppers, toasted pine nuts or Marcona almonds, whole sundried tomatoes, crostini.
For 1 Batch(es)