LAYERED TORTE APPETIZER
This is a lovely appetizer that is always well-recieved by guests. I like to make it at least an hour ahead of time and refrigerate until serving. I have had many requests for this recipe, and nobody can believe how simple it is, as it looks so elegant when served. I serve with "Wheat Thins" crackers.
Provided by Manda
Categories Spreads
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
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
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.
LAYERED TORTE APPETIZER
Make and share this Layered Torte Appetizer recipe from Food.com.
Provided by annconnolly
Categories Spreads
Time 20m
Yield 1 loaf
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1086, Fat 93.5, SaturatedFat 50.8, Cholesterol 249.5, Sodium 696.2, Carbohydrate 52.1, Fiber 29.8, Sugar 2.3, Protein 29.8
LAYERED CASSEROLE
The taste will remind you of beef stroganoff with the added flavor of tomato sauce. Must be made a day ahead of serving, or may be frozen. Use your choice of pasta shapes!
Provided by Jo
Categories Main Dish Recipes Casserole Recipes Noodles
Time 9h10m
Yield 9
Number Of Ingredients 9
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- In a large pot of boiling salted water cook pasta until al dente. Drain well.
- In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
- In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.
- In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
- Refrigerate casserole overnight. Remove from refrigerator one hour before baking.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.
- If freezing casserole, allow to come to room temperature for one hour before baking.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 20.3 g, Cholesterol 121.9 mg, Fat 33 g, Fiber 1.9 g, Protein 21.7 g, SaturatedFat 16.9 g, Sodium 458.6 mg, Sugar 3.7 g
PESTO TORTA (LAYERED SPREAD)
A super cream cheese and pesto spread. Very simple, but a great flavor combination. It looks very pretty for Christmas parties. Serve with crackers or bread.
Provided by Valerie B
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 3h20m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 5.7 g, Cholesterol 71.6 mg, Fat 34 g, Fiber 1.2 g, Protein 10.4 g, SaturatedFat 16.2 g, Sodium 556.6 mg, Sugar 1.3 g
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