Triple-cheese Torta

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 4 ounces gruyere (1 cup) or 4 ounces swiss cheese, finely shredded (1 cup)
• 2 ounces blue cheese (1/2 cup) or 2 ounces feta cheese, crumbled (1/2 cup)
• 1 tablespoon olive oil
• 1 small red onion, cut in thin wedges (3/4 cup)
• 1 1/2 cups quartered cherry tomatoes
• 2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
• 1 medium granny smith apples (1 cup) or 1 medium other tart apple, cored and chopped (1 cup)
• 1/3 cup chopped green onion
• 1 tablespoon lemon juice
• 2 teaspoons minced jalapeno peppers
• 1 teaspoon sugar

Recipe

• 1 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.
• 2 line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
• 3 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.
• 4 for apple-jalapeno topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
• 5 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.
• 6 skillet roasted tomato topper: in a skillet heat 1 tablespoon olive oil over medium-high heat. add 1 small red onion cut in thin wedges (3/4 cup). cook, stirring occasionally, until lightly browned. add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons balsamic or wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed. simmer, uncovered, until most of the liquid is evaporated. remove from heat; cool slightly.
• 7 apple-jalapeno topper: combine 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; and 1 teaspoon sugar.
• 8 cook time is chill time (size and times are estimated).