Layeredtorteappetizer Recipes

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LAYERED TORTE APPETIZER



Layered Torte Appetizer image

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

2 (8 ounce) packages cream cheese
1 package hidden valley ranch dressing mix
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup roasted red pepper, drained and chopped
1 dash salt and black pepper
1 -2 clove garlic, minced
3 tablespoons chopped fresh parsley
sliced black olives (optional)

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



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.

LAYERED TORTE APPETIZER



Layered Torte Appetizer image

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

8 ounces mascarpone cheese, softened
8 ounces cream cheese, softened
1 cup basil pesto, drain excess liquid (prepared)
1 cup sun-dried tomato pesto, drain excess liquid
2 tablespoons pine nuts, toasted
1 sprig fresh basil

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



Layered Casserole image

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

1 ½ pounds lean ground beef
8 ounces fresh pasta
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
½ cup shredded Cheddar cheese
6 green onions, thinly sliced
2 (8 ounce) cans tomato sauce
1 tablespoon white sugar
2 tablespoons shredded Cheddar cheese

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)



Pesto Torta (Layered Spread) image

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

2 (8 ounce) packages cream cheese, softened
1 cup pesto
1 (12 ounce) jar roasted red bell peppers

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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