Passion Layer Torte Recipes

Steps:

• Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
• Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
• Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

Steps:

• 1. Preheat oven to 350 degrees. Place a 9-inch springform pan on a baking sheet.
• 2. Stir together the cookie crumbs and the melted butter until just moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (They may not go all the way up the sides, but that's okay.) Bake for 10 minutes, then cool completely on wire rack.
• 3. Beat 2 cups of the heavy cream with a wire whisk attachment until foamy. Slowly add 1/4 cup powdered sugar and beat until stiff peaks form. Refrigerate until needed. In another bowl, beat 4 ounces cream cheese, 1/3 cup powdered sugar, 1/2 cup Biscoff, and 1 tablespoon heavy cream until very smooth. Fold in 1/3 of the whipped cream to the Biscoff mixture and spread evenly in the bottom of the crust.
• 4. Rinse out bowl and beaters and beat another 4 ounces cream cheese, 1/3 cup powdered sugar, 1/2 cup Nutella, and 1 tablespoon heavy cream until smooth. Fold in another 1/3 of the whipped cream. Spread evenly on Biscoff layer. (I like to use an offset spatula.)
• 5. Rinse bowl and beat the remaining cream cheese, 1/3 cup powdered sugar, 1/2 cup peanut butter, and 1 tablespoon heavy cream. Fold in remaining whipped cream. Spread over Nutella layer. Chill torte in the fridge for 8 hours or overnight.

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.