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
SPAGHETTI BASIL TORTE
This impressive looking torte is deceptively easy to make and a perfect dish to serve when you're entertaining. If you like ripe olives, add a can (four ounces) of sliced ripe olives to the spaghetti mixture. Serve with whole green beans and warm crusty bread.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Spray springform pan, 9x3 inches, with cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
- Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and eggs until spaghetti is well coated.
- Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomato and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomato and cheese slices.
- Bake uncovered 30 minutes until hot and light brown. Let stand 15 minutes. Remove side of pan. Cut torte into wedges.
Nutrition Facts : Calories 335, Carbohydrate 48 g, Cholesterol 75 mg, Fiber 2 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg
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 CHEESE TORTE
Make and share this Basil Cheese Torte recipe from Food.com.
Provided by Alia55
Categories < 4 Hours
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Line a round bowl with waxed paper.
- Using pesto ingredients make a very thick pesto in your food processor.
- Thoroughly combine all ingredients in the cheese layer.
- Divide the mixtures into thirds and alternate layers in a round bowl or pan ending with cheese Refrigerate for several hours, then unmold and serve.
Nutrition Facts : Calories 223.9, Fat 22.2, SaturatedFat 12, Cholesterol 54.4, Sodium 243.5, Carbohydrate 2.2, Fiber 0.7, Sugar 0.3, Protein 5.3
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