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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Triple-Cheese Torta
- 2 8 ounce package cream cheese, softened
- 4 ounces Gruyere or Swiss cheese, finely shredded (1 cup)
- 2 ounces blue or feta cheese, crumbled (1/2 cup)
- Skillet Roasted Tomato Topper or Apple-JalapenoTopper (see below)
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.
- 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 or white wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1. In a skillet heat olive oil over medium-high heat. Add red onion. Cook, stirring occasionally, until lightly browned. Add cherry tomatoes, vinegar, garlic, and tarragon. Simmer, uncovered, until most of the liquid is evaporated. Remove from heat; cool slightly.
- Servings Per Recipe 24,
- cal. (kcal) 104,
- Fat, total (g) 9,
- chol. (mg) 28,
- sat. fat (g) 6,
- carb. (g) 2,
- Monosaturated fat (g) 3,
- sugar (g) 1,
- pro. (g) 3,
- vit. A (IU) 389,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 106,
- Potassium (mg) 67,
- calcium (mg) 81,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
- 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
- 1 teaspoon sugar
1. Combine apple, green onions, lemon juice, jalapeno pepper and sugar.
- Servings Per Recipe 24,
- cal. (kcal) 104,
- Fat, total (g) 9,
- chol. (mg) 28,
- sat. fat (g) 6,
- carb. (g) 2,
- Monosaturated fat (g) 3,
- sugar (g) 1,
- pro. (g) 3,
- vit. A (IU) 389,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 106,
- Potassium (mg) 67,
- calcium (mg) 81,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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