CHEDDAR-VEGGIE APPETIZER TORTE
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
LAYERED VEGETABLE TORTE
Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.
Provided by Mark Bittman
Categories dinner
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
LAYERED TORTE APPETIZER
This is a lovely appetizer that is always well-recieved by guests. I like to make it at least an hour ahead of time and refrigerate until serving. I have had many requests for this recipe, and nobody can believe how simple it is, as it looks so elegant when served. I serve with "Wheat Thins" crackers.
Provided by Manda
Categories Spreads
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream the cream cheese and salad dressing mix together.
- In separate bowl, stir together artichokes, peppers, salt and black pepper, garlic, and parsley.
- In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetables, beginning and ending with cheese layer.
- Invert onto plate; remove plastic wrap.
- You may garnish the top with additional parsley or with sliced black olives, if desired.
- Serve with crackers or fresh veggie dippers.
PASSION LAYER TORTE
Get ahead for a dinner party or celebration with this indulgent, fruity cake which can be frozen for up to 2 months
Provided by Justine Pattison
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. Grease 2 x 20cm loose-based sandwich tins and line the bases with discs of baking parchment. Put the butter, sugar, eggs, flour, coconut, orange zest and baking powder in a food processor or food mixer and blend or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. If you don't have a food mixer, put all the ingredients in a bowl and beat hard with a wooden spoon until soft and creamy.
- Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 25 mins or until well risen and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 5 mins before running a knife around the edge of the cakes and turning out onto a wire rack. Peel off the parchment and leave to cool completely.
- When the cakes are completely cold, very carefully cut horizontally through each one with a serrated knife to make 4 thin sponges. To make the frosting, cut the passion fruits in half and scoop into a sieve. Press through the sieve to strain the juice - you should have 4 tbsp. Set aside and reserve the seeds. Put the butter, icing sugar and cheese in a food processor or mixer and blend until smooth. Do not overbeat or it will become runny. Slowly add the passion fruit juice and blend until just combined.
- Place one of the sponges, cut-side down, on the metal base of the sandwich tin and put on an upturned bowl on a tray. This will help make frosting the cake easier. Spread with roughly a fifth of the frosting - just enough to cover the sponge. Use a paddling motion with a palette knife or soft spatula for the best result, trying to keep contact with the cake to prevent the sponge from lifting.
- Cover with a second cake, spread with frosting and repeat the layers once more, ending with the last sponge, cut-side down. By this stage, you should have layered 4 cakes with passion fruit frosting between 3 of them. Use the remaining frosting to spread over the top and sides of the cakes to cover completely. Don't worry if the sides are a little messy, as the grated chocolate should cover any imperfections.
- Put the cake in the fridge for 30-60 mins to allow the icing to set a little. Coarsely grate the chocolate. Working your way slowly around the cake, scoop grated chocolate onto a palette knife and sweep up the sides of the cake, pressing into the soft icing.
- Take the cake off the bowl, slide the palette knife between the cake and the metal base, and gently transfer to a plate or cake stand. (If the icing is too soft to do this, pop the cake in the freezer for 30 mins and then try again.) Chill until ready to serve. Before serving, drizzle over 1 tsp of the reserved passion fruit seeds over the top of the cake. If making a day ahead, cover with a cake tin or a bowl large enough to cover the cake without touching it, so the cake doesn't get damaged in the fridge.
Nutrition Facts : Calories 705 calories, Fat 45 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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.
LAYERED TORTE APPETIZER
Make and share this Layered Torte Appetizer recipe from Food.com.
Provided by annconnolly
Categories Spreads
Time 20m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Blend cheeses until smooth.
- line 7" loaf pan with enough dampened cheesecloth to hang over each side.
- Spread 1/3 of cheese mixture into pan, coat evenly.
- top with basil pesto. (don't blend in with the cheese).
- Carefully spread another (1/3 of mix) Cheese layer.
- Spread Sundired tomato mixture over the cheese layer.
- Top off with the remaining cheese mixture, covering evenly.
- Fold cheese cloth over the top and cover with foil and refridgerate over night.
- To serve, remove foil & cheese cloth and invert onto a serving platter.
- Top with pine nuts and basil.
- Serve at room temp with crackers or toast rounds.
Nutrition Facts : Calories 1086, Fat 93.5, SaturatedFat 50.8, Cholesterol 249.5, Sodium 696.2, Carbohydrate 52.1, Fiber 29.8, Sugar 2.3, Protein 29.8
MEDITERRANEAN LAYERED TORTE
This is a beautiful appetizer to serve at Christmas, or Thanksgiving. Serve this with slices of warm pita bread, toasted baguettes, or crackers of your choice.
Provided by southern chef in lo
Categories Cheese
Time P1DT20m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
- Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
- Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
- Cover and refrigerate at least 24 hours, but no more than 48 hours.
- When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.
Nutrition Facts : Calories 93.6, Fat 8.3, SaturatedFat 4.5, Cholesterol 22.1, Sodium 144.4, Carbohydrate 3, Fiber 0.8, Sugar 0.2, Protein 2.6
PESTO AND SUN-DRIED TOMATO TORTE
Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 40
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Serving
LAYERED TORTILLAS APPETIZERS
Quick to make. Like the dry beef and cream cheese combination in this one. Don't over do with the onion in this recipe.
Provided by Charlotte J
Categories Meat
Time 20m
Yield 36 slices
Number Of Ingredients 6
Steps:
- Mix together the first 5 ingredients.
- Spread a thin layer of mixture on each tortilla.
- Do not put any on the last tortilla.
- Refrigerate overnight.
- Cut into 1" pieces and serve as appetizers.
Nutrition Facts : Calories 60.9, Fat 4.8, SaturatedFat 2.9, Cholesterol 13.9, Sodium 69.2, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 1.4
ELEGANT CHEESE TORTE
Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 24-30 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
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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