GOAT CHEESE TORTA
This savory goat cheese torta is courtesy of Chef Ron Suhanosky of Manhattan's Sfoglia restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add goat cheese, in batches, and beat until well combined and no lumps of butter remain. Season with salt and pepper; beat until well combined.
- Divide goat cheese mixture into 3 equal portions. Using an offset spatula, carefully spread one portion of the goat cheese mixture over the bottom of the prepared terrine mold; top with pesto, spreading evenly to cover.
- Spread a second portion of goat cheese mixture on top of the pesto and top with jam, spreading evenly to cover. Top with remaining portion of goat cheese mixture; cover with plastic wrap. Transfer to refrigerator and chill until firm. Slice crosswise and serve with crackers.
MEXICAN STEAK TORTA
This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll. Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice.
Provided by Sarah Waltrip
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
- Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
- Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
- Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 36.4 g, Cholesterol 64.1 mg, Fat 32.3 g, Fiber 8.5 g, Protein 29.4 g, SaturatedFat 7.4 g, Sodium 1886.2 mg, Sugar 2.8 g
LAYERED CHEESE TORTA
This rich cheese blend goes a long way at a party. Make sure you follow the directions so you will have 3 ribbons of color. Also, be sure to allow a good 8 hours of chill time.
Provided by southern chef in lo
Categories Spreads
Time 9h
Yield 3 cups
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1159.4, Fat 99.1, SaturatedFat 49.4, Cholesterol 236.5, Sodium 1335.5, Carbohydrate 35, Fiber 3.1, Sugar 26, Protein 37.6
SPINACH AND CHEESE TORTA
Spinach, cheese, and roasted red peppers--what could be yummier? ZWT 3: Mexican/SW/Tex-Mex (cheeses and tortillas)
Provided by lucid501
Categories Lunch/Snacks
Time 43m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Spray a 9-in round cake pan with cooking spray.
- Put the spinach in a large microwavable bowl; cover with plastic wrap and prick several holes in the plastic.
- Microwave on high until the spinach starts to wilt, about 2 minutes.
- Let stand until the spinach wilts completely, about 5 minutes.
- Uncover and let cool.
- Squeeze the spinach to remove the excess liquid; chop coarsely.
- Meanwhile, put the eggs, egg white, cheese, milk, cilantro or parsley (if using), salt, and ground pepper in a bowl, beating with a whisk to combine.
- To assemble the torta, place 1 tortilla in the bottom of the pan. Layer with half the spinach, 1 tortilla, then the roasted peppers.
- Top with 1 tortilla and the remaining spinach and tortilla. Pour the egg mixture over the top.
- Bake about 20 minutes or until firm.
- Remove the torta from the oven and increase the heat to broil.
- Broil 5 inches from heat until just browned on the top, about 1 minute.
- Let stand 5 minutes before inverting the torta on a cutting board and slicing into 4 wedges.
Nutrition Facts : Calories 273.6, Fat 17.6, SaturatedFat 9.3, Cholesterol 254.7, Sodium 1868, Carbohydrate 10.1, Fiber 2.5, Sugar 2.4, Protein 20
BASIL AND CHEESE TORTA
This is a great appetizer to make now while basil is plentiful and stash in the freezer to use all year. I pull one out of the freezer when I need something quick for a dinner party appetizer or potluck. Use 6 or 10 oz custard cups
Provided by ktdid
Categories Spreads
Time 1h
Yield 5-8 small tortas
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1275.8, Fat 134.1, SaturatedFat 73, Cholesterol 315, Sodium 626.8, Carbohydrate 6, Fiber 1.4, Sugar 0.9, Protein 18.5
ELEGANT CHEESE TORTE
Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 24-30 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.
Nutrition Facts :
TORTAS
Delicious Mexican sandwiches that are so easy to make and eat!!
Provided by Margo Hinkle
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
- Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 g
BLACK BEAN AND CHEESE TORTA
Prepare this Black Bean and Cheese Torta recipe for an easy Mexican-inspired sandwich. This cheese torta is also filled with red onions & radishes.
Provided by My Food and Family
Categories Recipes
Time 12m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Toss lettuce with radishes, onions, vinegar, salt and pepper; set aside.
- Remove bread from insides of bolillo halves, leaving 1/4-inch-thick shells; reserve removed bread for snacking or another use. Spread insides of shells evenly with mayo. Spoon beans into bottom halves of bolillos; top with Singles. Place on rack of broiler pan.
- Broil 2 min. or until Singles are melted. Top with lettuce mixture; cover with tops of bolillos.
Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 17 g
GOAT CHEESE TORTA
This makes a pretty presentation and can be made 5-days in advance and refrigerated or it can be frozen up to 2-months. Found this recipe on "What's Cooking America?" The ingredient amounts listed below are for a half recipe. Prep time is refrigeration time.
Provided by Kathy228
Categories Spreads
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
- In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
- Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
- Layer with another 1/3 of the cheese mixture.
- Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
- Cover with plastic wrap and press gently to pack. Refrigerate overnight.
- Uncover and invert onto a serving plate, carefully removing the remaining wrap.
- Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.
GOAT CHEESE TORTA
This is the prefect party dish - easy to make, but looks like you put a lot of work into it. I got this from a Junior League pal. Serve with butter crackers.
Provided by TheCattlemansWife
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 8h15m
Yield 30
Number Of Ingredients 7
Steps:
- Line a 6-inch springform pan with plastic wrap, and sprinkle half of the coconut and pecans evenly onto the bottom. Beat together the cream cheese, goat cheese, honey, and cinnamon in a bowl until no lumps of cheese remain. Spread half of the cheese into the springform pan, then spread the cranberry sauce on top. Carefully spread the remaining cheese over the cranberry sauce, and sprinkle with the remaining coconut and pecans. Cover the torta with a sheet of plastic wrap, and press down firmly to pack. Refrigerate overnight before serving. Remove the springform pan and plastic wrap to serve.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 3.5 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 64.2 mg, Sugar 2.2 g
MEXICAN HAM AND CHEESE TORTAS
Tortas: Mexican sandwich, aka street food, meaning can be purchased at stands on street corners or in street markets.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 36m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a griddle over med-high heat, or preheat panini grill.
- Cut each bolillo in half horizontally; spread 1 tablespoon mayonnaise on one side of teh bread and 1 tablespoon refried beans on the other side.
- Top the beans with ¼ of the cheese and 1 slices of ham.
- Spread ½ tablespoon salsa on the other half of the bolillo.
- Close the sandwich; place the torta on the oiled griddle or panini grill.
- If using a griddle, place a skillet as a weight on top of the torta as it cooks.
- Toast until the cheese melts; turn as necessary to avoid burning the exterior.
- When the cheese has melted and the crust of the bread is browned, open the torta and spread ¼ of the lettuce, tomatoes, onion, avocado, and pickled jalapenos inside each.
- Replace the top piece; cut in half; serve immediately.
Nutrition Facts : Calories 521.6, Fat 29.4, SaturatedFat 10, Cholesterol 54.5, Sodium 1402.1, Carbohydrate 47.5, Fiber 7, Sugar 6.6, Protein 19.2
RICOTTA CHEESE TORTA
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least one hour at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1 seven-inch torta
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with rack in center. Lightly coat a 7-inch round spring-form pan with cooking spray. Sprinkle with breadcrumbs, coating evenly.
- In a medium bowl, whisk together eggs, parsley, marjoram, mint, and zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan.
- Bake until top is deep golden brown and firm to the touch, about 1 hour.
- Place pan on a plate to catch juices. Let stand until torta pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.
Nutrition Facts : Calories 369 g, Cholesterol 211 g, Fat 21 g, Protein 30 g, Sodium 697 g
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