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.
ITALIAN LAYERED DIP
Steps:
- Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.
- To serve, turn upside down on a platter. Serve with crackers.
MEDITERRANEAN LAYERED TORTE
Looking for an elegant dish to serve at a party? Then check out this layered torte made with hummus, cucumber and olives. Perfect if you love Mediterranean cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 40
Number Of Ingredients 7
Steps:
- Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
- Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
- When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg
CHEDDAR-VEGGIE APPETIZER TORTE
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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
DIP FOR THE STARS
A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!
Provided by DANA COLE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h20m
Yield 30
Number Of Ingredients 10
Steps:
- In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
- Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
- Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 2.9 g, Cholesterol 36.5 mg, Fat 15.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 234.3 mg, Sugar 1.4 g
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