Instructions: In a bowl, cover dried tomatoes with boiling water. Let stand until soft, 10 to 15 minutes.

Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir pine nuts or slivered almonds until golden, about 5 minutes.

Drain tomatoes; squeeze out and discard excess liquid. In a food processor, whirl tomatoes, nuts, cheese, basil, and garlic until finely chopped. (Or with a knife, mince tomatoes, nuts, basil, and garlic; put in a bowl and mix in cheese.) Add salt and pepper to taste.

This recipe yields about 3/4 cup.

Comments: Use in one of the cheese tortas (see recipes) or mix with 3 tablespoons olive oil and serve as a spread for bread.

Yield: 3/4 cup

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