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
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.
TEXAS TORTE
A great appetizer from Southern Living.
Provided by Daily Inspiration S
Categories Cheese Appetizers
Time 55m
Number Of Ingredients 7
Steps:
- 1. Stir together first 4 ingredients; stir in chilies and cheeses.
- 2. Spoon mixture into a lightly greased 11 x 17 inch baking dish.
- 3. Bake at 350 degrees F. for 45 minutes or until set. Cool and cut into squares.
TEXAS TORTE
Make and share this Texas Torte recipe from Food.com.
Provided by DailyInspiration
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first 4 ingredients; stir in chilies and cheeses. Spoon mixture into a lightly greased 11 x 17 inch baking dish.
- Bake at 350 degrees for 45 minutes or until set. Cool and cut into squares.
Nutrition Facts : Calories 257.7, Fat 19.8, SaturatedFat 12.1, Cholesterol 103.6, Sodium 686.9, Carbohydrate 3.6, Fiber 0.3, Sugar 0.8, Protein 16.4
CHEESE TORTE
Cheese Tortes a favorite all the time. I make them for Christmas, New Year's Eve, Superbowl,Church Potlucks, just about anytime and anywhere. Just whip this up and serve with a variety of crackers, and everyone will want the recipe.
Provided by Sheri Zarnick
Categories Cheese Appetizers
Time 10m
Number Of Ingredients 12
Steps:
- 1. In a mixing bowl, beat cream cheese with sour cream until smooth. Remove 3 1/2 c. to a small bowl, Stir in Pepper and onions. Set aside. Fold ham and horseradish into remaining mixture. Spread evenly in the bottom of a 9" springform pan. Set aside.
- 2. In a mixing bowl beat cheddar cheese and apple cider vinegar, and paprika beat on low for 1 minute. Beat on High until almost smooth. Stir in bacon bits. Spread Half the mixture over the ham mixture.
- 3. Top that layer with the onion/pepper mixture. (smoothing each layer as you apply them). Then add the remaining cheddar mixture on top. cover with plastic wrap and chill for 6 hours
- 4. When ready to serve. Place on a serving platter and remove sides of the springform pan. Press pecans into top; garnish with red and green grapes. Serve with assortment of crackers.
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
TOURTIERE (FRENCH CANADIAN MEAT PIE)
This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h15m
Yield 8
Number Of Ingredients 28
Steps:
- Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
- Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
- Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
- Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
- Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
- Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
- Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
- Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
- Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.
Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g
FRENCH CANADIAN TOURTIERE
Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
- Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g
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