Basil Cheese Torta Recipes

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.

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.

Steps:

• Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
• In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
• Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
• Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

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.

Steps:

• Line a round bowl with waxed paper.
• Using pesto ingredients make a very thick pesto in your food processor.
• Thoroughly combine all ingredients in the cheese layer.
• Divide the mixtures into thirds and alternate layers in a round bowl or pan ending with cheese Refrigerate for several hours, then unmold and serve.

Steps:

• In a large bowl of electric mixer, beat 2 large packages of cream cheese and 2 cups of unsalted butter until very smoothly blended. Stop mixer to scrape down the sides Smoothly line a 5-6 cup plain mold (loaf pan) with a moistened cheesecloth. Drape excess cloth over rim of mold. Place fresh basil in bottom of mold upside down. With spatula spread about 1/3 of cheese mixture in bottom of pan alternating with basil filling. Repeat layers until mold is filled, ending with cheese. Fold back cheese cloth and wrap airtight in refrigerator for up to 3 days. Unmold and place decorative side up. Serve with baguettes or crackers. Basil Filling: In food processor whirl to paste 3 1/4 cup of lightly packed basil leaves, 1 1/2 cups grated parmesan cheese and 1/2 cup of olive oil. Salt and pepper to taste.

Steps:

• Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

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.

Steps:

• Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
• Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
• Blot peppers well between paper towels to remove excess liquid.
• Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
• Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
• Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
• Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.