Triple-Cheese Torta

Submitted by Kathy G.

"I had this during a holiday get-together and HAD to have the recipe. This recipe is courtesy of BHG.com"

 

• Ready In: 2hrs 45mins
• Ingredients: 14
• Yields: 1 small loaf

ingredients

• 2 (8 ounce) packages cream cheese, softened
• 4 ounces gruyere (1 cup) or 4 ounces swiss cheese, finely shredded (1 cup)
• 2 ounces blue cheese (1/2 cup) or 2 ounces feta cheese, crumbled (1/2 cup)

• SKILLET ROASTED TOMATO TOPPER

• 1 tablespoon olive oil
• 1 small red onion, cut in thin wedges (3/4 cup)
• 1 1⁄2 cups quartered cherry tomatoes
• 2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed

• APPLE-JALAPENO TOPPER

• 1 medium granny smith apples (1 cup) or 1 medium other tart apple, cored and chopped (1 cup)
• 1⁄3 cup chopped green onion
• 1 tablespoon lemon juice
• 2 teaspoons minced jalapeno peppers
• 1 teaspoon sugar

directions

1. Let cheeses stand at room temperature for 30 minutes. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.
2. Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
3. For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese. Cover and refrigerate remaining topper. Carefully spoon on remaining cheese mixture and spread evenly. Cover and chill for 2 to 24 hours.
4. For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
5. TO SERVE, unmold cheese onto a serving platter, removing plastic wrap. Top with remaining topper. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.) Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits. Makes 24 (2-tablespoon) servings.
6. SKILLET ROASTED TOMATO TOPPER: In a skillet heat 1 tablespoon olive oil over medium-high heat. Add 1 small red onion cut in thin wedges (3/4 cup). Cook, stirring occasionally, until lightly browned. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed. Simmer, uncovered, until most of the liquid is evaporated. Remove from heat; cool slightly.
7. APPLE-JALAPENO TOPPER: Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar.
8. Cook time is chill time (Size and times are estimated).

Reviews

[Koechin Chef]

This is outstanding!1 I made it with the roasted tomato topper. It was a big hit at my appetizer buffet. Thanks for a great recipe.