Basil Cheese Torta Recipes

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SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

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

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

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



Basil and Cheese Torta image

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

1 lb cream cheese, softened (can use half Neufchatel)
1 lb unsalted butter, softened (don't substitute margarine)
3 cups lightly packed fresh basil leaves (2-3 bunches)
4 ounces freshly grated parmesan cheese or 4 ounces romano cheese
1/3 cup olive oil
2 ounces pine nuts
cheesecloth

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

INSTANT PESTO TORTA WITH BREAD AND VEGETABLES



Instant Pesto Torta with Bread and Vegetables image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 9

Vegetable spray
4 pieces sun-dried tomatoes
4 leaves fresh basil
3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)
1/4 cup sun-dried tomato tapenade
1/4 cup prepared basil pesto
1 baguette or whole grain baguette, pre-sliced at the bread counter
Handful baby carrots
Handful grape tomatoes

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.

BASIL AND TOMATO LAYERED CHEESE TORTA



Basil and Tomato Layered Cheese Torta image

Taken from the Fresh Market .com and posted for ZWT. This combines classic Italian ingredients in a surprising combination, and the end result is fab! It makes for a lovely starter and is made a day ahead, so you may concentrate on other things! **Overnight refrigeration is NOT included in cook/prep time!

Provided by alligirl

Categories     Cheese

Time 15m

Yield 1 7 inch torta, 10-12 serving(s)

Number Of Ingredients 7

8 ounces mascarpone cheese, softened
8 ounces cream cheese, softened
1 cup basil pesto (drained of excess liquid)
1 cup sun-dried tomato pesto (drained of excess liquid)
2 tablespoons pine nuts, toasted
1 sprig fresh basil
cracker, and toasted baguette slices

Steps:

  • In a mixer or with wooden spoon, blend softened cheeses until smooth.
  • Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan.
  • With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese.
  • Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading.
  • Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered.
  • Fold cheese cloth over top of cheese.
  • Wrap in foil and refrigerate overnight.
  • To serve, remove foil and cheese cloth carefully and invert onto serving platter.
  • Top with pine nuts and fresh basil sprig.
  • Serve at room temperature with plain crackers and toasted baguette slices.

LAYERED CHEESE TORTA



Layered Cheese Torta image

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

1 (8 ounce) package cream cheese, softened
1/4 cup of crumbled blue cheese
1 (18 ounce) can crushed pineapple, drained
1/8 teaspoon ground ginger
1/2 cup pecans, chopped
1 (3 ounce) package cream cheese, softened
1/3 cup milk
2 cups of shredded cheddar cheese
6 slices bacon, cooked and crumbled
1 teaspoon of grated onion
1/4 teaspoon hot sauce
chopped pecans
fresh parsley sprig

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 CHEESE TORTE



Basil Cheese Torte image

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

3 cups fresh basil
1 cup fresh parsley
3/4 cup parmesan cheese, grated
1 tablespoon olive oil
3 tablespoons pine nuts, coarsely chopped
11 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon lemon juice
1 dash salt
2 dashes Tabasco sauce
2 tablespoons pine nuts, coarsely chopped

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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