Layered Pesto Torta

This appetizer torta is always a hit. I've been making it for our wine tastings for many years and it is probably my most requested recipe.

8 oz. Vermont Mascarpone
8 oz. cream cheese

or 2 - 8 oz. packages Tofutti Better than Cream Cheese (this is what I used at our Holiday Tasting)

1 jar each Bella Cucina Sun-dried Tomato Pesto, Basil Pesto and Kalamata Olive Pesto

Toasted walnuts or pine nuts and fresh basil for garnish

In a food processor, blend the cheeses together. Don't skip this step for the non-dairy cheese, it softens it and makes it easier to spread. Prepare a small loaf pan or plastic container by lining it with plastic wrap. Divide the cheese mixture into 4 equal parts. Using a small spatula, spread 1 part of the cheese evenly into the bottom of the prepared pan. Top with 1/2 jar sun-dried tomato pesto. Top with another layer of cheese, then 1/2 jar basil pesto, another layer of cheese, 1/2 jar olive pesto and then the final layer of cheese. Cover with plastic wrap and refrigerate until serving time, overnight or at least 8 hours.
When ready to serve, remove plastic from the top. Place serving plate on top of torta container and then turn over. Remove container. Carefully remove plastic. Garnish with nuts and basil. Serve with bread or crackers.

Bella Cucina Artichoke Dip

6 ounce jar Bella Cucina Artichoke Lemon Pesto
1/4 cup mayonaise
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

Preheat the oven to 350 degrees. Mix the Pesto with the mayo and cheese. Transfer to a small baking/serving dish. Bake until bubbly and lightly browned, about 30 minutes. Serve with bread or crackers.

Manchego con Membrillo

1 wedge of 1 year old Manchego (sheeps milk cheese from Spain)

1 jar of Membrillo (Quince Paste)

Cut off the rind of the cheese and then cut into thin slices. Arrange on a plate for serving. Run a knife around the edge of the membrillo to loosen it from the jar. Turn it upside down and it should come right out. Slice the memrillo into triangular shaped pieces and place on on top of each slice of Manchego. Serve alone or with crackers. La Panzanella Rosemary crackers are perfect with this.

Almost Instant Pumpkin Cheesecake

Earth & Vine Mandarin Pumpkin Marmalade
9 oz. jar $7.50

Lars Ginger Snaps 10 oz. box $4.29

Tofutti Better than Cream Cheese 8 oz.. $3.59

I love these little individual cheesecakes because they are so quick and easy to make. The crust is a ginger snap cookie and the filling is simply two ingredients mixed together. You can easily cut down the quantity and make just a few at time, although they taste so good that you might want to have some extras ready in the freezer.

Mini Mandarin Pumpkin Cheesecakes

1 jar Earth & Vine Mandarin Pumpkin Marmalade
8 oz package Tofutti Better than Cream Cheese
1 package Lars Ginger Snaps
Pecans, toasted and chopped

Mix cream cheese with 1/2 cup of the Mandarin Pumpkin Marmalade until well combined. I did this by hand but you could use a food processor.
Spoon cheese mixture into a pastry bag or a plastic freezer bag and refrigerate to firm up a bit.
Open the package of Ginger Snaps and place them on a serving plate or baking sheet that will fit in your refrigerator or freezer.
Cut the corner of the plastic bag and pipe the cheese filling onto the ginger snap cookies. Garnish with chopped pecans.
Serve immediately or freeze if not serving them right away. I like them right out of the freezer.

Warning: Red Bell Pepper & Ancho Chili Jam may be addictive

Earth & Vine

Red Bell Pepper & Ancho Chili Jam

9 oz Jar $7.50

There is a reason why we sell so much of this stuff. It is the perfect blend of sweet, juicy red peppers and smoky ancho chilis. Really delicious.

For an easy and impressive appetizer simply pour over cream cheese of your choice or brie (warm the jam first for the brie) and serve with La Panzanella crackers.

Ingredients: Sweet Red Bell Peppers, Cane Sugar, Cider Vinegar, Ancho Chili, Fruit Pectin