Layeredtorteappetizer Recipes

LAYERED TORTE APPETIZER

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.

SUN-DRIED TOMATO AND PESTO TORTA

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.

PESTO TORTA (LAYERED SPREAD)

Steps:

• Slice each block of cream cheese lengthwise. Line a loaf pan with plastic wrap. Place one strip of cream cheese between two layers of plastic wrap. Flatten the cheese with a rolling pin until it is the same size as the loaf pan's bottom. Place the cream cheese into the loaf pan. Spread pesto (about 1/4 inch thick) over the cream cheese. Repeat this process until all of the pesto and cream cheese has been used. The final layer should be cream cheese. Fold the plastic wrap over the final layer, and refrigerate for at least 3 hours.
• When you are ready to serve, gently remove the torta from the loaf pan. Unwrap the plastic wrap. Place drained, roasted red peppers over the top of the torta.

LAYERED TORTE APPETIZER

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.