GOAT CHEESE TORTA
This is the prefect party dish - easy to make, but looks like you put a lot of work into it. I got this from a Junior League pal. Serve with butter crackers.
Provided by TheCattlemansWife
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 8h15m
Yield 30
Number Of Ingredients 7
Steps:
- Line a 6-inch springform pan with plastic wrap, and sprinkle half of the coconut and pecans evenly onto the bottom. Beat together the cream cheese, goat cheese, honey, and cinnamon in a bowl until no lumps of cheese remain. Spread half of the cheese into the springform pan, then spread the cranberry sauce on top. Carefully spread the remaining cheese over the cranberry sauce, and sprinkle with the remaining coconut and pecans. Cover the torta with a sheet of plastic wrap, and press down firmly to pack. Refrigerate overnight before serving. Remove the springform pan and plastic wrap to serve.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 3.5 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 64.2 mg, Sugar 2.2 g
GOAT CHEESE TORTA
This savory goat cheese torta is courtesy of Chef Ron Suhanosky of Manhattan's Sfoglia restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add goat cheese, in batches, and beat until well combined and no lumps of butter remain. Season with salt and pepper; beat until well combined.
- Divide goat cheese mixture into 3 equal portions. Using an offset spatula, carefully spread one portion of the goat cheese mixture over the bottom of the prepared terrine mold; top with pesto, spreading evenly to cover.
- Spread a second portion of goat cheese mixture on top of the pesto and top with jam, spreading evenly to cover. Top with remaining portion of goat cheese mixture; cover with plastic wrap. Transfer to refrigerator and chill until firm. Slice crosswise and serve with crackers.
OMA'S COTTAGE CHEESECAKE
A delicious cheesecake that's so easy to make. Lower in calories, too!
Provided by Sheryl K.
Categories Desserts Cakes Cheesecake Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
- In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
- Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 29.2 g, Cholesterol 63.5 mg, Fat 9.7 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 5.3 g, Sodium 381.1 mg, Sugar 21.5 g
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
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 :
INSTANT PESTO TORTA WITH BREAD AND VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 9
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 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
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.
CHEESE TORTA
Steps:
- Bring the goat cheese, cream cheese and butter to room temperature. Place the garlic and shallot in a food processer fitted with the steel blade. Process 10 seconds. Add the goat cheese, cream cheese, butter and vermouth and process until smooth. Place the pistachios in a small bag and crush into small pieces (but not into crumbs) with a flat mallet or rolling pin. Set aside. Chop the rinsed and drained sundried tomatoes and set aside. Coat the inside of a 2-cup, straight sided container with vegetable spray and line with plastic wrap. Sprinkle the bottom of the container with half of the sundried tomatoes, half of the basil, half of the pistachios and half of the bleu cheese. Spread with half of the goat cheese mixture. Repeat with the remaining ingredients, ending with the goat cheese mixture. Wrap the container and chill for one hour. Invert torta onto a serving platter and gently remove container and plastic wrap. Garnish with reserved basil leaf and serve with crackers or toasted baguette.
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
RICOTTA CHEESE TORTA
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least one hour at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1 seven-inch torta
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with rack in center. Lightly coat a 7-inch round spring-form pan with cooking spray. Sprinkle with breadcrumbs, coating evenly.
- In a medium bowl, whisk together eggs, parsley, marjoram, mint, and zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan.
- Bake until top is deep golden brown and firm to the touch, about 1 hour.
- Place pan on a plate to catch juices. Let stand until torta pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.
Nutrition Facts : Calories 369 g, Cholesterol 211 g, Fat 21 g, Protein 30 g, Sodium 697 g
More about "cheese torta recipes"
25 EASY CHEESECAKE RECIPES | TASTE OF HOME
From tasteofhome.com
CHEESE TORTA WITH BASIL, OLIVES, AND SUNDRIED TOMATOES
From andreasrecipes.com
AUTHENTIC ITALIAN CHEESECAKE (TORTA DI RICOTTA E …
From ilariasperfectrecipes.com
MEXICAN TORTA | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
10 BEST MEXICAN TORTA MEAT RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THE BEST MEXICAN TORTAS - THE TORTILLA …
From thetortillachannel.com
10 BEST ITALIAN TORTA RECIPES | YUMMLY
From yummly.com
GREEK CHEESE TORTA - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
- Preheat oven to 375°F (190°C). Arrange bread slices in a single layer on Large Round Stone with Handles.
RICOTTA CHEESE CROSTATA (TART) - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
THE JUICIEST BIRRIA TORTA SANDWICH (WITH CHEESE CRUST)
From joshuaweissman.com
CHEESE TORTA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BASIL-CHEESE TORTA RECIPE | MYRECIPES
From myrecipes.com
HAM AND CHEESE TORTA SANDWICHES - PATI JINICH
From patijinich.com
PESTO AND SUN-DRIED TOMATO CHEESE TORTA (HOLIDAY CHEESE BALL)
From kitchen-concoctions.com
PESTO, OLIVE AND ROASTED RED PEPPER CHEESE TORTA - RECIPES
From fivemarigolds.com
GUIDE TO MEXICAN TORTAS: 5 TRADITIONAL TYPES OF TORTAS
From masterclass.com
25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
CHEESE TORTA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEESE TORTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GOAT CHEESE TORTA RECIPE | MYRECIPES
From myrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
WHAT IS A TORTA? AND HOW TO MAKE A TORTA - FOOD NETWORK
From foodnetwork.com
KENTUCKY CHEESE TORTE - A WELL SEASONED KITCHEN
From seasonedkitchen.com
SARAH FRITSCHNER’S CHEESE TORTE | EDIBLE KENTUCKY & SOUTHERN …
From ediblekentucky.ediblecommunities.com
LIDIA BASTIANICH'S CHEESY POLENTA TORTA IS EVERYTHING WE WANT TO EAT ...
From cbc.ca
MEXICAN CHEESE TORTA RECIPE
From bakerrecipes.com
CHEESE, BASIL AND SUN DRIED TOMATO TORTE - GOOD DINNER MOM
From gooddinnermom.com
GOAT CHEESE TORTA RECIPE - WEBETUTORIAL
From webetutorial.com
NO-BAKE REFRIGERATOR CHEESE TORTE: A FAMILY RECIPE
From delishably.com
BASQUE-STYLE CHEESECAKE (TARTA DE QUESO) - KING ARTHUR BAKING
From kingarthurbaking.com
VINTAGE CHEESE TORTE RECIPE WITH ZWIEBACK CRUST - DELISHABLY
From delishably.com
TORTA RUSTICA - BETTER HOMES & GARDENS
From bhg.com
GOAT CHEESE TORTA RECIPE
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love