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"Hunger is the best sauce in the world."--Cervantes

Peg’s Red Raspberry Cheddar Torte Recipe

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This recipe for Peg’s Red Raspberry Cheddar Torte is from Katie Cooks: Recipes and Love Potions for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. white cheddar, finely shredded
3 Tbs. minced sweet white onion
¼ C. (approx.) Hellman’s mayonnaise
Red raspberry preserves
Fresh raspberries
Directions:
Directions:
Mix together the cheddar, onion, and Hellman’s. The consistency should be like Play-doh, so if you need more mayo, add it a tablespoon at a time.

Line a round cake pan (or whatever shape you like –you can be creative here) with plastic wrap. Put the cheese mixture in and pat with a spatula till smooth on top. Cover with plastic wrap and let chill in the frig for at least several hours. I usually make it to this point the day before.

A few hours before serving, invert the torte on your serving plate. This way the top will be nice and smooth. Cover the top with red raspberry preserves. I would say at least ¼ cup – I don’t measure this, but it’s good to have a hearty covering of preserves.

Now arrange the raspberries on top. Serve with your favorite crackers.
Personal Notes:
Personal Notes:
Voila! You have a beautiful appetizer that everyone loves! Hope you enjoy it, Katie!

 

 

 

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