Wednesday, January 2, 2013

Sun Dried Tomato and Blue Cheese Layered Torte

 These little layered cheese tortes are easy to make, impress people and they are so delicious!  I can't believe how simple they are.  They make a great hostess gift, paired with some home made bread or nice store bought crackers.  I made 8 of these little guys as gifts at Christmas time, and got to keep one for snacks one night at home.
 I have these cute 4.5 inch cake pans I use.  I can get 4 tortes from one recipe.  These pans were a gift from a friend for my birthday last year and I use them for everything from cakes, to brownies, and now cheese.  You could use small bread pans or small bundt pans.   First line the pan with plastic wrap.
 Put a layer of nuts, pretty side down, in the pan.
 Layer the first flavor of cheese spread.  Be more careful than I was with this step, when the cheese gets on the plastic wrap, you don't see the layers in the final product.  Put the second layer on top of the first, fold the plastic wrap over the top of the cheese and refrigerate overnight.
Use the plastic wrap to gently pull the torte out of the mold.  Turn upside-down (now right side up) and pull the wrap off.  These molds have a small indention in the top that I fill with nuts.

Sun Dried Tomato and Blue Cheese Layered Torte

2 8 oz. packages of cream cheese, softened
4 oz. good blue cheese, crumbled
4 oz. sun dried tomatoes in oil, drained and chopped finely
1 Tbsp. oil from sun dried tomatoes
dash Worcestershire sauce
pecans or walnuts, chopped - saving a few whole to decorate the tops

Mix one package of cream cheese with the blue cheese and Worcestershire sauce.  In a separate bowl, mix together second package of cream cheese, chopped sun dried tomatoes and 1 Tbsp. oil from tomatoes.

Line 4 small molds with plastic wrap, lay whole nuts in decorative pattern.  Divide each flavor cheese into fourths, spread 1/4 tomato mixture into each mold.  You can add a layer of chopped nuts, if desired.  Add 1/4 blue cheese mixture on to top of tomato cheese mixture.  Fold plastic wrap over top of cheese to cover completely.  Refrigerate at least 4 hours or overnight.

Use plastic wrap to help unmold cheese.  Add more chopped nuts, if desired.  Serve with crackers or bread.

January 2, 2013     Daylight 4 hours, 6 minutes, 14 seconds   Temp. H 5 /L 0 °F

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