Torta De Formaggio Cheese Torte Recipes

TORTA DI FORMAGGIO

Steps:

• Cream cheese and butter in a mixer until smooth.
• Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.
• Place in freezer until firm.
• Cover with a thin layer of tomatoes,then cheese, chill again.
• Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.
• Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.
• Yield is approximate.

TORTA DE FORMAGGIO (CHEESE TORTE)

Steps:

• 1. Beat softened cream cheese and butter in a bowl until smooth. (I sometimes kick it up with a spoon full of minced garlic during this step) 2. Line a medium sized cereal bowl with plastic wrap. 3. Scoop 1/3 of the cream cheese mixture into the bowl. 4. Add a layer of green pesto. 5. Add a layer of 1/3 of the cream cheese mixture. 6. Add a layer of red pesto. 7. Finish with last 1/3 of cream cheese mixture. 8. Wrap the ends of the plastic wrap up to seal the cheese ball into the bowl to keep it's semi-sphere shape. 9. Refrigerate over night to harden. 10. Highly recommend serving with garlic french bread crisps (like melba toasts only in the bakery section)

BASIL AND TOMATO LAYERED CHEESE TORTA

Steps:

• In a mixer or with wooden spoon, blend softened cheeses until smooth.
• Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan.
• With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese.
• Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading.
• Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered.
• Fold cheese cloth over top of cheese.
• Wrap in foil and refrigerate overnight.
• To serve, remove foil and cheese cloth carefully and invert onto serving platter.
• Top with pine nuts and fresh basil sprig.
• Serve at room temperature with plain crackers and toasted baguette slices.

LAYERED CHEESE TORTA

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.

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.