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Layered Cheese Torte Recipe

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This recipe for Layered Cheese Torte, by , is from Perucca & Meriaux Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindi Buell
Added: Tuesday, June 23, 2009


Fresh Basil leaves
Softened sundried tomato slices
2 8-oz packages cream cheese, softened
1 cube butter, softened
1/3 cup basil pesto
Crackers or sliced baguettes

Beat softened cream cheese and butter together until smooth and fluffy, about 5 minutes.
Spray a 4 cup mould (small souffle dish, jello mould, bowl, etc.) with vegetable spray then line with a layer of plastic wrap. Decorate bottom of mold with whole fresh basil leaves or sundried tomato slices--whatever is appropriate to the filling you've chosen.

Dollop 1/3 or more of the cheese mixture by the spoonful over the bottom of the mould and spread gently over decorations, pressing well into corners and smoothing flat. Spread the sundried tomato tapenade over. Follow with 1/2 of the remaining cheese mixture, then a layer of the basil pesto. Finish with the remaining cheese mixture, smooth flat. cover with plastic wrap and refrigerate.

About an hour before you're ready to serve, uncover cheese and invert on to the serving platter. Lift off layer of plastic wrap. Smooth torte with a spatula

Personal Notes:
Personal Notes:
Other filling ideas:
A layer of olive tapenade
1 layer of blue cheese beaten with some cream cheese and or cream
A layer of finely chopped fresh strawberries
A layer of minced dried fruit like apricots, dates or cherries.
A layer of fruit jam, chutney, or ??




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