SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
BASIL AND CHEESE TORTA
This is a great appetizer to make now while basil is plentiful and stash in the freezer to use all year. I pull one out of the freezer when I need something quick for a dinner party appetizer or potluck. Use 6 or 10 oz custard cups
Provided by ktdid
Categories Spreads
Time 1h
Yield 5-8 small tortas
Number Of Ingredients 7
Steps:
- With electric mixer, beat cream cheese and butter until smooth, scraping sides of bowl as needed.
- Set aside.
- Prepare Pesto: In a blender or food processor, whirl to a paste the basil, parmesan or romano cheese, and olive oil.
- Stir in pine nuts.
- Set aside.
- Cut cheesecloth squares about 10-12" square to line custard cups (It needs to be able to cover the bottom, go up the sides and still have some to fold over the top of the torta).
- If you use the really loose weave stuff (standard grocery store cheesecloth), you'll need two pieces per custard cup.
- Moisten the cheesecloth with water, wring dry and lay two sheets out flat on top of each other.
- Smoothly line your custard cups with the cheesecloth (this can be a bit tricky, but it doesn't have to be perfectly smooth).
- With your fingers or a flexible rubber spatula, spread a thin layer (about 1/2 inch) of the cheese mixture in a lined custard cup.
- Cover with 1/4-/12 inch pesto.
- Put another layer of cheese.
- If you can, do another layer of pesto and cheese, so you end up with 3 cheese layers and 2 pesto layers.
- Two layers of cheese and one of pesto works if that's the way it comes out.
- Fold the ends of the cheesecloth neatly over the top of the torta and press down lightly with fingers.
- Repeat with remaining cheese and pesto.
- I get 5 large custard cups or 6 small cups plus one large cup from this quantity of ingredients.
- Chill until tortas are firm when pressed (at least 2 hrs, I usually just let them go overnight).
- Remove from custard cups by gently pulling on the cheesecloth around the edges.
- Remove the cheesecloth and wrap the torta tightly in two layers of saran wrap.
- Seal in sandwich size ziplock freezer bags and place in freezer.
- To serve: Remove from freezer and thaw (overnight in frig works well).
- Bring to near room temp and srve with sliced baguettes and crisp raw vegetables.
- Variation: For a large party, do one massive torta in a charlotte mold, loaf pan or a clean clay flowerpot.
- You'll end up with 7-8 layers of each filling in this one.
- I wouldn't freeze this size, but it will keep in the frig for up to 5 days.
Nutrition Facts : Calories 1275.8, Fat 134.1, SaturatedFat 73, Cholesterol 315, Sodium 626.8, Carbohydrate 6, Fiber 1.4, Sugar 0.9, Protein 18.5
INSTANT PESTO TORTA WITH BREAD AND VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
- Arrange carrots and tomatoes along the opposite side of the torta.
BASIL AND TOMATO LAYERED CHEESE TORTA
Taken from the Fresh Market .com and posted for ZWT. This combines classic Italian ingredients in a surprising combination, and the end result is fab! It makes for a lovely starter and is made a day ahead, so you may concentrate on other things! **Overnight refrigeration is NOT included in cook/prep time!
Provided by alligirl
Categories Cheese
Time 15m
Yield 1 7 inch torta, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a mixer or with wooden spoon, blend softened cheeses until smooth.
- Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan.
- With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese.
- Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading.
- Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered.
- Fold cheese cloth over top of cheese.
- Wrap in foil and refrigerate overnight.
- To serve, remove foil and cheese cloth carefully and invert onto serving platter.
- Top with pine nuts and fresh basil sprig.
- Serve at room temperature with plain crackers and toasted baguette slices.
GOAT CHEESE TORTA
This makes a pretty presentation and can be made 5-days in advance and refrigerated or it can be frozen up to 2-months. Found this recipe on "What's Cooking America?" The ingredient amounts listed below are for a half recipe. Prep time is refrigeration time.
Provided by Kathy228
Categories Spreads
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
- In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
- Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
- Layer with another 1/3 of the cheese mixture.
- Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
- Cover with plastic wrap and press gently to pack. Refrigerate overnight.
- Uncover and invert onto a serving plate, carefully removing the remaining wrap.
- Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.
LAYERED CHEESE TORTA
This rich cheese blend goes a long way at a party. Make sure you follow the directions so you will have 3 ribbons of color. Also, be sure to allow a good 8 hours of chill time.
Provided by southern chef in lo
Categories Spreads
Time 9h
Yield 3 cups
Number Of Ingredients 13
Steps:
- Combine the first 4 ingredients in a bowl. Beat at medium speed with mixer until blended; stir in pecans.
- Line a lightly greased 4-cup fluted mold or a 7 3/8 x 3 5/8-inch loaf pans with plastic wrap, allowing edges to extend over the sides of pan.
- Spread 1/3 of blue cheese mixture into mold and chill 1 hour.
- Combine remaining 3 ounce package of cream cheese and milk, beating well. Add cheddar cheese and next 3 ingredients, mixing well. Spread over chilled blue cheese mixture in mold. Top with remaining 2/3 of blue cheese mixture, spreading.
- Cover with plastic wrap and chill for 8 hours or up to 3 days.
- Unmold onto a serving plate; remove plastic wrap and garnish.
- Serve with ginger snaps or assorted crackers.
Nutrition Facts : Calories 1159.4, Fat 99.1, SaturatedFat 49.4, Cholesterol 236.5, Sodium 1335.5, Carbohydrate 35, Fiber 3.1, Sugar 26, Protein 37.6
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