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
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
TORTA KATAIFI
Steps:
- Preheat the oven to 325 degrees F.
- Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely.
- Reduce the oven temperature to 300 degrees F.
- Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use.
- Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served.
- In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface.
- Bake until golden brown and the cake is set, 1 hour 30 minutes.
- Cool the cake completely.
- Pour the hot Citrus Syrup over the cooled cake, then cut and serve.
- Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.
RICOTTA TART: TORTA DI RICOTTA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
- For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
- Preheat the oven to 350 degrees F.
- Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
- In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.
CHEESE TORTE
Make and share this Cheese Torte recipe from Food.com.
Provided by adopt a greyhound
Categories High In...
Time 30m
Yield 1 torte, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 deg.
- In a large skillet, heat the oil. Lightly crisp the flour tortillas on both sides.
- Place one on a baking sheet and spread the refried beans on the tortilla.
- Place another tortilla on top and spread out the onion and red pepper.
- Then top with monterey jack cheese.
- Place third tortilla on top of other two tortillas and spread the colby jack cheese on top.
- Bake 10-15 minutes until the cheeses are melted.
- Cut into half and serve. May also cut into wedges and serve as an appetizer.
- I usually double this and put one on a plate in the refrigerator covered with tin foil and save for another day. Use within a few days.
Nutrition Facts : Calories 803.8, Fat 52.8, SaturatedFat 25, Cholesterol 109.6, Sodium 1232.1, Carbohydrate 45, Fiber 8.2, Sugar 3.7, Protein 38.1
MEXICAN STEAK TORTA
This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll. Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice.
Provided by Sarah Waltrip
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
- Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
- Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
- Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 36.4 g, Cholesterol 64.1 mg, Fat 32.3 g, Fiber 8.5 g, Protein 29.4 g, SaturatedFat 7.4 g, Sodium 1886.2 mg, Sugar 2.8 g
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.
SPINACH-CHEESE TORTE
This warm and creamy dip-style recipe with spinach, artichoke and roasted peppers makes the perfect centerpiece for your party appetizer table.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield Makes 28 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
- Beat cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
- Bake 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BLACK BEAN AND CHEESE TORTA
Prepare this Black Bean and Cheese Torta recipe for an easy Mexican-inspired sandwich. This cheese torta is also filled with red onions & radishes.
Provided by My Food and Family
Categories Recipes
Time 12m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Toss lettuce with radishes, onions, vinegar, salt and pepper; set aside.
- Remove bread from insides of bolillo halves, leaving 1/4-inch-thick shells; reserve removed bread for snacking or another use. Spread insides of shells evenly with mayo. Spoon beans into bottom halves of bolillos; top with Singles. Place on rack of broiler pan.
- Broil 2 min. or until Singles are melted. Top with lettuce mixture; cover with tops of bolillos.
Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 17 g
CHEESE TORTE
This is an easy recipe and a family favorite. I am always asked for the recipe when I take it to a gathering. I got this from my neighbor when I was living in married housing in college 20 yrs ago and I am still making it to this day. Absolutely a family tradition.
Provided by brownzoo
Categories Bar Cookie
Time 42m
Yield 12 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray bottom of 9x13 pan with cooking spray.
- Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
- Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
- Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
- Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
- Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
- Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.
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 :
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.
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