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   Ingredients :
8 oz (225 g) cream cheese, at room temperature
4 tomatoes, peeled, seeded and finely chopped
1/3 cup basil leaves, finely chopped
Drops of Worcestershire sauce


Combine chopped tomatoes with teaspoon salt and drain in a colander for 1 hour. Press tomatoes to eliminate all liquid. Combine with cream cheese and chopped basil leaves. Season with salt, pepper and Worcestershire sauce. Line a ramekin with plastic wrap and fill with the mixture. Refrigerate for 2 hours. Invert on a serving dish and serve with toasted pita bread triangles. Important: It is necessary to drain tomato and eliminate as much liquid as possible.
        4 6 servings
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