Best 7 Torta Di Formaggio Savory Cheese Torte Recipes

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Indulge in a culinary journey with our tantalizing collection of savory cheese tortes, a symphony of flavors that will delight your taste buds. From the classic Italian Torta Pasqualina, a springtime masterpiece brimming with vibrant greens and rich cheeses, to the rustic French Pissaladière, where caramelized onions and anchovies dance harmoniously atop a flaky crust, each recipe promises a unique gustatory experience. Discover the secrets behind the velvety smooth texture of the Spanish Tortilla de Patatas, a harmonious blend of potatoes, eggs, and onions, and unveil the vibrant flavors of the Greek Spanakopita, where spinach, feta cheese, and herbs create a symphony of Mediterranean delight. Prepare to be captivated by the diverse culinary heritage of savory cheese tortes, as each recipe unveils a new dimension of taste and texture.

Here are our top 7 tried and tested recipes!

ELEGANT CHEESE TORTE



Elegant Cheese Torte image

Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 24-30 servings.

Number Of Ingredients 9

4 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
2 teaspoons coarsely ground pepper
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped
8 cups shredded sharp cheddar cheese
3/4 cup apple cider
2-1/4 teaspoons paprika
1 cup chopped pecans, toasted
Grapes and assorted crackers

Steps:

  • In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.

Nutrition Facts :

SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

RICOTTA TART: TORTA DI RICOTTA



Ricotta Tart: Torta di Ricotta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 egg
Salt
Water

Steps:

  • For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
  • For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
  • Preheat the oven to 350 degrees F.
  • Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
  • In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

TORTA DE FORMAGGIO (CHEESE TORTE)



Torta De Formaggio (Cheese Torte) image

I had this at a party once and no one could leave it alone, so I found a similar recipe and adjusted it to my tastes. This is also a beautiful cheese ball to serve on Christmas with it's red, white, and green colors.

Provided by Silka Clark @SilkaClark

Categories     Cheese Appetizers

Number Of Ingredients 5

2 package(s) 8oz cream cheese
2 stick(s) butter, softened
1/2 cup(s) parmesan cheese (powdered can style)
1 jar(s) green pesto
1 jar(s) red pesto

Steps:

  • 1. Beat softened cream cheese and butter in a bowl until smooth. (I sometimes kick it up with a spoon full of minced garlic during this step) 2. Line a medium sized cereal bowl with plastic wrap. 3. Scoop 1/3 of the cream cheese mixture into the bowl. 4. Add a layer of green pesto. 5. Add a layer of 1/3 of the cream cheese mixture. 6. Add a layer of red pesto. 7. Finish with last 1/3 of cream cheese mixture. 8. Wrap the ends of the plastic wrap up to seal the cheese ball into the bowl to keep it's semi-sphere shape. 9. Refrigerate over night to harden. 10. Highly recommend serving with garlic french bread crisps (like melba toasts only in the bakery section)

TORTA DI FORMAGGIO (SAVORY CHEESE TORTE)



Torta di Formaggio (Savory Cheese Torte) image

This is something I came up with while trying to figure out what to do with the rest of my ricotta cheese from a lasagna that I made earlier! It is just as good as a vegetarian dish by omitting the lard-based crust and sausage. I have made this several times and get rave reviews every time!

Provided by Charles Thomas

Categories     Italian Recipes

Time 2h

Yield 16

Number Of Ingredients 21

2 (9 inch) unbaked deep dish pie crust
2 ½ cups shredded mozzarella cheese, at room temperature
1 cup Asiago cheese shavings
½ cup shredded Parmesan cheese
1 ½ pounds bulk Italian sausage
3 tablespoons butter
4 zucchinis, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup shredded carrots
¼ pound crimini mushrooms, chopped
2 tablespoons minced garlic
5 eggs
1 cup heavy whipping cream
1 (16 ounce) container ricotta cheese
¾ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
¼ teaspoon garlic powder

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork.
  • Bake crusts in preheated oven until lightly browned, about 7 minutes.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer sausage to a large mixing bowl.
  • Melt butter in a large skillet over medium heat. Cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. Add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. Drain any excess moisture from the vegetable mixture.
  • Divide vegetable mixture into 2 even portions. Spread about half of one portion of the vegetable mixture into the bottom of each pie crust. Spread half the sausage over each vegetable layer. Sprinkle mozzarella cheese mixture evenly over the sausage layer.
  • Beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. Switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. Add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. Pour about half the mixture into each pie shell and top with remaining vegetable mixture.
  • Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 19.4 g, Cholesterol 129.3 mg, Fat 32.5 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 15.3 g, Sodium 904.5 mg, Sugar 3.5 g

TORTA DI FORMAGGIO



Torta Di Formaggio image

This is a great and tasty dip or spread for just about anything...crackers, baguette slices. It makes just enough for a great party food.

Provided by Chill

Categories     Spreads

Time 30m

Yield 2 cups

Number Of Ingredients 7

12 ounces cream cheese, softened
3/4 cup butter
1 1/4 cups sun-dried tomatoes packed in oil, drained and pureed
1/4 cup pesto sauce
cherry tomatoes, made into a rose
basil leaves
chives

Steps:

  • Cream cheese and butter in a mixer until smooth.
  • Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.
  • Place in freezer until firm.
  • Cover with a thin layer of tomatoes,then cheese, chill again.
  • Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.
  • Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.
  • Yield is approximate.

Nutrition Facts : Calories 1350.4, Fat 138, SaturatedFat 82.4, Cholesterol 370.1, Sodium 1176.7, Carbohydrate 20.6, Fiber 4, Sugar 0.4, Protein 17

TORTA DI FORMAGGIO (SAVORY CHEESE TORTE)



Torta di Formaggio (Savory Cheese Torte) image

This is something I came up with while trying to figure out what to do with the rest of my ricotta cheese from a lasagna that I made earlier! It is just as good as a vegetarian dish by omitting the lard-based crust and sausage. I have made this several times and get rave reviews every time!

Provided by Charles Thomas

Categories     Italian Recipes

Time 2h

Yield 16

Number Of Ingredients 21

2 (9 inch) unbaked deep dish pie crust
2 ½ cups shredded mozzarella cheese, at room temperature
1 cup Asiago cheese shavings
½ cup shredded Parmesan cheese
1 ½ pounds bulk Italian sausage
3 tablespoons butter
4 zucchinis, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup shredded carrots
¼ pound crimini mushrooms, chopped
2 tablespoons minced garlic
5 eggs
1 cup heavy whipping cream
1 (16 ounce) container ricotta cheese
¾ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
¼ teaspoon garlic powder

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork.
  • Bake crusts in preheated oven until lightly browned, about 7 minutes.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer sausage to a large mixing bowl.
  • Melt butter in a large skillet over medium heat. Cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. Add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. Drain any excess moisture from the vegetable mixture.
  • Divide vegetable mixture into 2 even portions. Spread about half of one portion of the vegetable mixture into the bottom of each pie crust. Spread half the sausage over each vegetable layer. Sprinkle mozzarella cheese mixture evenly over the sausage layer.
  • Beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. Switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. Add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. Pour about half the mixture into each pie shell and top with remaining vegetable mixture.
  • Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 19.4 g, Cholesterol 129.3 mg, Fat 32.5 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 15.3 g, Sodium 904.5 mg, Sugar 3.5 g

Tips for Making Savory Cheese Torte

  • Use a variety of cheeses to create a complex flavor profile. A combination of hard, soft, and semi-soft cheeses will give the torte a rich and creamy texture.
  • Don't overmix the filling. Overmixing will make the torte dense and rubbery. Mix just until the ingredients are combined.
  • Bake the torte in a water bath. This will help prevent the torte from cracking and will also help to create a creamy, custardy texture.
  • Let the torte cool completely before serving. This will allow the flavors to meld and the torte to set properly.

Conclusion

Savory cheese torte is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for any occasion, from a casual get-together to a formal dinner party. With its rich and creamy texture, complex flavor profile, and beautiful presentation, savory cheese torte is sure to impress your guests.

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