Basil Cheese Torta Recipes

SUN-DRIED TOMATO AND PESTO TORTA

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

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.

BASIL CHEESE TORTA

Steps:

• In a large bowl of electric mixer, beat 2 large packages of cream cheese and 2 cups of unsalted butter until very smoothly blended. Stop mixer to scrape down the sides Smoothly line a 5-6 cup plain mold (loaf pan) with a moistened cheesecloth. Drape excess cloth over rim of mold. Place fresh basil in bottom of mold upside down. With spatula spread about 1/3 of cheese mixture in bottom of pan alternating with basil filling. Repeat layers until mold is filled, ending with cheese. Fold back cheese cloth and wrap airtight in refrigerator for up to 3 days. Unmold and place decorative side up. Serve with baguettes or crackers. Basil Filling: In food processor whirl to paste 3 1/4 cup of lightly packed basil leaves, 1 1/2 cups grated parmesan cheese and 1/2 cup of olive oil. Salt and pepper to taste.

SWEET BASIL CHEESECAKE

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.
• Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse
• until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
• Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.
• Serving suggestion: assorted crackers .

INSTANT PESTO TORTA WITH BREAD AND VEGETABLES

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.

ELEGANT CHEESE TORTE

Steps:

• In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.

LAYERED CHEESE TORTA

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.

BASIL TOMATO TART

Steps:

• Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

PESTO AND SUN-DRIED TOMATO TORTE

Steps:

• In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
• When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.