Layered Cheese Torta with Basil, Chives and Herbs

Layered Cheese Torta with Basil, Chives and Herbs (TNT)

1/2 cup butter, softened (1 stick) 2 cups grated Swiss cheese (8 oz) 2 to 3 T. finely chopped chives 1 pkg. cream cheese, softened (8 oz) 1/2 t. sweet basil flakes 1/4 t. oregano flakes 1/8 t. garlic powder 2 sprinkle cayenne pepper (just a pinch) 1/4 cup pine nuts (optional, but recommended)

Beat butter until creamy. Beat in Swiss cheese and chopped chives and beat until thoroughly blended. Set aside. In another bowl, beat cream cheese until creamy. Beat in the remaining ingredients until blended. Line a 2 cups mold (without a hole in the center) with plastic wrap. Now layer evenly half the Swiss cheese mixture and half the cream cheese mixture, using a piece of plastic wrap to help you press the mixture into the designs of the mold. Repeat layers. Cover top with plastic wrap and refrigerate. To unmold, remove plastic cover, invert onto a serving platter and carefully peel off plastic lining. Sound like a whole production, but lining the mold with plastic wrap, makes unmolding incredibly simple. Decorate top with fresh minced chives and surround with lemon slices. Serve with gland soda crackers, or thin slices of crusty Italian bread. Serves 8 as an appetizer. Note: Gorgonzola may be substitute for the Swiss cheese. Can be prepared 2 or 3 days earlier and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Can be served at the end of the meal with fresh fruit....just lovely. Source: With Love from Darling's Kitchen

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