Basilcheesetortillawedges Recipes

BASIL AND CHEESE TORTA

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.

BASIL CHEESE POLENTA WEDGES

Steps:

• Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
• Stir in oil.
• Cook and stir 10 minutes or until mixture thickens.
• Remove bay leaf.
• Stir in basil and hceese.
• Pour mixture into greased 9" pie plate.
• Cover and chill 2 hours or until firm.
• Cut polenta into 6 wedges.
• To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
• To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
• To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.

TORTILLA WEDGES

Steps:

• Mix all ingredients except tortillas and picante sauce.
• Spread a thin amount over tortillas making two stacks of layered tortillas.
• Chill. Cut into wedges.
• Serve with picante sauce.

BASIL & CHEESE TORTILLA WEDGES

Steps:

• PREHEAT oven to 400ºF.
• Place 1 tortilla on baking sheet; spread with cream cheese.
• Top with mozzarella cheese, basil leaves and second tortilla.
• BRUSH or drizzle with dressing; sprinkle with Parmesan cheese.
• BAKE 8 minutes or until golden brown. Cut into eight wedges to serve.