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Thursday, January 02 2014

Flaunting festive colors and flavors, this holiday appetizer comes with a choice of two toppers.

Triple-Cheese Torta
Recipe from 
Servings: 24
Serving size: 2  tablespoons
Yield: 3 cups
Prep Time: 45 mins
  • 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)
Skillet Roasted Tomato Topper
  • 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
Apple Jalapeno Topper
  • 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
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.
Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
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.
For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
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.
Skillet Roasted Tomato Topper
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.
Apple Jalapeno Topper
Combine apple, green onions, lemon juice, jalapeno pepper and sugar.

nutrition information
Per Serving: 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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