Best Basil And Tomato Layered Cheese Torta Recipes

BASIL TOMATO TART

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.

LAYERED TORTE APPETIZER

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.

BASIL AND CHEESE TORTA

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.

CHEESE, PESTO AND SUN-DRIED TOMATO TORTA

Steps:

• Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
• Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
• In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
• Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
• Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
• Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
• Invert torta onto serving platter, carefully peel away plastic wrap, and serve.

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.

SUN-DRIED TOMATO AND PESTO TORTA

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.