Torte: Elegant Cheese Torte

Kayce posted 11-18-99 4:43 AM pt (US)
By Donna Cline, Pensacola, FL

Elegant Cheese Torte

4 (8oz) pkgs. cream cheese, softened
1 cup butter or margarine, softened
2 tsp. coarsely ground pepper
1 jar (5 3/4 oz.) stuffed olives, drained and chopped
8 cups (32 oz.) sharp cheddar cheese, room temperature.
3/4 cup apple cider, room temperature
2 1/4 tsp. paprika
1 cup chopped pecans
Grapes and assorted crackers

In a mixing bowl, beat cream cheese and butter until smooth. Remove 3 1/2 cups to a small bowl; stir in pepper and set aside.

Fold olives into remaining cream cheese mixture.

Spread evenly over bottom of a springform pan; set aside.

In a mixing bowl beat cheddar cheese, cider and paprika on low speed for 1
minute. Beat on high until almost smooth. Spread 1/2 over olive layer.
Top with peppered cheese mixture Top with remaining cheese mixture,
cover with plastic wrap; refrigerate for 6 hours or till firm.

Place on serving plate and remove sides of pan. Press pecans into top; garnish with grapes.

Serve with crackers.

Yield: 24-30 servings.

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