2010 Herb of the Year: Dilled Ricotta Torte

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<em>Serves 8 to 12</em>
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<p>This savory, rich torte makes a lovely main course for Sunday brunch. For a party, bake the torte a day or so ahead, cool to room temperature and refrigerate. Serve with fruit and green salads or a selection of sliced ham or smoked fish. Natural cream cheese, without gums or chemicals, is available in many markets, cheese stores and delicatessens; in my opinion, it has a finer flavor than processed cream cheese.</p>
<p>• 1 cup whole blanched almonds<br />
• 1 1?2 cups fine dry bread crumbs, preferably whole-wheat<br />
• 1?2 cup unsalted butter, softened<br />
• 1?2 teaspoon salt, divided<br />
• 3?4 pound natural cream cheese, softened<br />
• 1 cup ricotta cheese<br />
• 2 large eggs<br />
• 2 tablespoons half-and-half<br />
• 1?3 cup fresh dill leaves, chopped<br />
• 1?2 teaspoon freshly grated nutmeg<br />
• 1 teaspoon grated lemon zest<br />
• Salt, to taste<br />
• Lemon slices and fresh dill sprigs, for garnish</p>
<p>1. Make a medium-fine meal of the almonds in a food processor. Transfer ground almonds to a bowl. Combine bread crumbs with almonds. Blend softened butter well with almonds and bread crumbs. Stir in 1?4 teaspoon salt. Press the mixture on the bottom and 1½ inches up sides of a 91?2-inch springform pan.<br />
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2. Preheat oven to 350 degrees. Combine cream cheese, ricotta cheese, eggs, half-and-half, dill, nutmeg and lemon zest in the food processor. Blend mixture very well and season with 1?4 teaspoon salt.    <br />
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3. Pour mixture into prepared crust; bake for 1 hour and 10 minutes or until set. Remove from oven; gently run a knife around edge of torte to loosen. Cool on a wire rack. Remove sides of pan. The torte may be served warm or chilled.  <br />
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This recipe is excerpted from <em>Herbs in the Kitchen</em> by Carolyn Dille and Susan Belsinger, (Interweave Press, 1992).</p>
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<em>Author Susan Belsinger uses herbs every day in and around her home and greenhouse. She and the International Herb Association are releasing a book on dill, the Herb of the Year for 2010.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/2010-herb-of-the-year-dill-anethum-graveolens.aspx”>
<strong>2010 Herb of the Year: Dill (<em>Anethum graveolens</em>)</strong>
</a>. </p>