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Brewery Gulch Inn B&B
9401 N. Highway One
Mendocino, CA 95460
Fax: (707) 937-1279
A note from Chef Jeffrey Neumeier: I make individual tortas in 2-ounce metal sauce cups that we use at the Inn, but you can use anything as a mold and make it as large as the occasion calls for. The tapenade and pestos can be purchased at a wine country gourmet food store, but you can also make them yourself from your favorite pesto recipes.
Sun-dried tomato pesto: Mix tomatoes, roasted garlic, extra-virgin olive oil, salt and pepper together and process until spreadable.
Line the inside of your mold with plastic film. Place a thin layer of Cambozola cheese (about 1/4 inch) in the bottom. Next, place a thin layer of olive tapenade (again, about a 1/4 inch), followed by another layer of Cambozola. Now, add a similar layer of sun-dried tomato pesto. Add another layer of Cambozola. Now add a layer of sweet basil pesto, and finally 1 more layer of Cambozola.
Flip the sides of the film over the top and gently press down on it. Refrigerate overnight. When ready to serve, flip it over, unwrap, and unmold. Serve with assorted crackers and sliced Granny Smith apples.
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