Feta Cheese & Pesto Torta

 

4 Review(s)

5 Hr(s) 5 Min(s)

20 Min(s) Prep

4 Hr(s) 45 Min(s) Cook

This savory baked cheesecake, flavored with feta cheese and pesto, makes a great appetizer spread.

What You Need

 

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50 Servings

 

1 Tbsp. butter

 

 

1/4 cup plain dry bread crumbs

 

1 Tbsp. POLLY-O Shredded Parmesan Cheese

 

 

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

 

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

 

 

1/4 tsp. hot pepper sauce

 

3 egg s

 

 

1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread

 

3 pkg. (4 oz. each) ATHENOS Traditional Crumbled Feta Cheese, ground in food processor

 

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Let's Make It

1

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spread butter onto bottom and 1 inch up side of pan. Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese. Wrap foil around bottom and up side of pan.

2

Beat cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Stir in feta cheese. (Batter will not be smooth.) Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto. Pour into prepared pan; cover with remaining plain batter. Place springform pan in larger shallow baking pan. Fill baking pan with enough hot water to come 1 inch up side of springform pan.

3

Bake 45 min. or until center is set. Turn off oven; leave door ajar. Let torta stand in water bath in oven 1 hour. Remove torta from water bath. Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Serve as spread with assorted crackers or toasted French bread slices. Store leftover torta in refrigerator.

Kitchen Tips

Tip 1

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

 

Tip 2

Size Wise

Select a few of your favorite appetizers rather than sampling one of each to save room for your entree.

Nutrition

Calories

100

Calories From Fat

0

% Daily Value*

Total Fat 9g

12%

Saturated Fat 5g

25%

Trans Fat 0g

Cholesterol 35mg

12%

Sodium 160mg

7%

Total Carbohydrates 1g

Dietary Fibers 0g

Sugars 1g

2%

Protein 3g

6%

Vitamin A

6%

Vitamin C

0%

Calcium

4%

Iron

0%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

50 servings, about 2 Tbsp. each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredie

Bristol Bay Smoked Salmon Snacks

 

4 Review(s)

25 Min(s)

15 Min(s) Prep

10 Min(s) Cook

They look like they were prepared by a star pastry chef, but won ton wrappers make these delicious smoked salmon cups a snap to put together.

What You Need

 

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24 Servings

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

 

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided

 

1/2 lb. smoked salmon, flaked

 

 

6 green onions, sliced

 

24 won ton wrappers

 

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Let's Make It

1

Heat oven to 425ºF.

2

Mix cream cheese and 1 cup shredded cheese in medium bowl until blended. Stir in salmon and onions.

3

Spray 24 mini muffin cups with cooking spray. Line each cup with 1 won ton wrapper. Fill with salmon mixture; sprinkle with remaining shredded cheese.

4

Bake 10 min. or until won tons are browned.

Kitchen Tips

Tip 1

Substitute

Substitute 1/2 cup finely chopped green peppers for the onions.

 

Tip 2

Special Extra

Garnish with chopped green onions before serving.

Nutrition

Calories

100

Calories From Fat

0

% Daily Value*

Total Fat 7g

9%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 210mg

9%

Total Carbohydrates 5g

2%

Dietary Fibers 0g

Sugars 0g

Protein 5g

10%

Vitamin A

6%

Vitamin C

0%

Calcium

8%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

24 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Veggie Pizza Dip

 

5 Review(s)

30 Min(s)

10 Min(s) Prep

20 Min(s) Cook

Healthy Living

Thick with mushrooms, peppers and black olives, this substantial Veggie Pizza Dip is a guaranteed people-pleaser.

What You Need

 

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16 Servings

 

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

 

 

1/2 cup CLASSICO Traditional Pizza Sauce

 

2 cloves garlic, minced

 

 

1/3 cup sliced black olives

 

1/3 cup chopped green pepper s

 

 

1/3 cup drained canned sliced mushrooms, coarsely chopped

 

1/3 cup chopped red onion s

 

 

1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

 

1/4 cup sliced fresh basil

 

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* Made with quality cheeses crafted in the USA.

Let's Make It

1

Heat oven to 350ºF.

2

Mix Neufchatel, pizza sauce and garlic until blended; spread onto bottom of 9-inch pie plate. Top with next 5 ingredients.

3

Bake 18 to 20 min. or until dip is heated through and shredded cheese is melted.

4

Top with basil.

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