Pepper Pistachio Cheese Torta

Pepper Pistachio Cheese Torta

servings
1
torta

Ingredients






Cooking Instructions

1

Line 1-quart smooth-sided bowl with plastic wrap leaving several inches of overlap on all sides.


2

In bowl of a food processor, combine cream cheese and shredded cheese; process until cheeses are combined and spreadable. To assemble, spread about 2 to 3 tablespoons pepper jelly over bottom of prepared pan. Top with 1/3 cheese mixture, spreading evenly to cover bottom of the pan. Sprinkle with paprika. If possible, cover torta with plastic wrap and chill for about one hour after each new cheese layer.


3

Spread 2 to 3 tablespoons jelly over top of the cheese layer; sprinkle with 1/2 cup pistachios. Top pistachios with 1/3 cheese mixture, spreading evenly to cover. Spread 2 to 3 tablespoons jelly over top. Sprinkle with paprika. Spread the remaining 1/3 cheese mixture over top. Cover top of dish with plastic wrap and chill at least 3 hours or overnight.


4

To serve, remove plastic wrap from top and cover with serving dish. Invert torta onto dish; top with remaining chopped pistachios. Serve with crackers or sliced baguette.


*A different cheese may be used for each layer of the torta.


Ingredients






Cooking Instructions

1

Line 1-quart smooth-sided bowl with plastic wrap leaving several inches of overlap on all sides.


2

In bowl of a food processor, combine cream cheese and shredded cheese; process until cheeses are combined and spreadable. To assemble, spread about 2 to 3 tablespoons pepper jelly over bottom of prepared pan. Top with 1/3 cheese mixture, spreading evenly to cover bottom of the pan. Sprinkle with paprika. If possible, cover torta with plastic wrap and chill for about one hour after each new cheese layer.


3

Spread 2 to 3 tablespoons jelly over top of the cheese layer; sprinkle with 1/2 cup pistachios. Top pistachios with 1/3 cheese mixture, spreading evenly to cover. Spread 2 to 3 tablespoons jelly over top. Sprinkle with paprika. Spread the remaining 1/3 cheese mixture over top. Cover top of dish with plastic wrap and chill at least 3 hours or overnight.


4

To serve, remove plastic wrap from top and cover with serving dish. Invert torta onto dish; top with remaining chopped pistachios. Serve with crackers or sliced baguette.


*A different cheese may be used for each layer of the torta.


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