Stilton Cheese Torta

Georgette Heron-Willoughby

     6        ounces           Dried Cherries

   1         tablespoon      Kirsch

   1         lb                  Stilton Cheese

   1         cup                 Unsalted Butter, softened

¼ to ½   lb                    mixed Pecans and Walnuts

1 to 2     tablespoons      Olive Oil

Soak the cherries in one cup boiling water 5 minutes or until soft.

Slice or crumble cheese into small pieces. Place cheese in food processor and  process until crumbled. Add butter and process until creamy. Remove mixture to a medium bowl.  Wash and dry food processor.

Drain and chop cherries in food processor. Remove to small bowl.  Stir in Kirsch.  Wipe out processor.

Place nuts in processor. With motor running pour enough olive oil in the tube to make a crumbly paste, not runny. The mixture should be firm, but spreadable.

Invert a 7 ½ x  3 ¾ inch loaf pan. Cover tightly with plastic wrap. Spread a thin layer of cheese mixture over the bottom of the pan. Lift the plastic wrap off the pan and lower it into the inside of the pan.  Secure plastic wrap with tape.

Spread the nut mixture in a layer over the cheese. Spread a little less than ½ of the remaining cheese mixture over the nuts. Cover the cheese with a layer of cherries and then spread the remaining cheese over the cherries.  Cover with another piece of plastic wrap and refrigerate at least one hour to firm.  To serve, invert onto a plate and serve with crackers or baguette.