Melange catering's rasberry cheese torte

20 Servings

Ingredients

Quantity Ingredient
1½ pounds Good quality Cheddar cheese, grated
¼ cup Onion, finely minced
1 cup Pecans, chopped
¼ teaspoon Cayenne pepper
⅓ cup Mayonnaise
¼ teaspoon Hot red pepper sauce, or to taste
1 cup Good quality rasberry preserves
Fresh rasberries for garnish

Directions

Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily. Stir in onion pecans, cayenne, mayonnaise and pepper sauce. Knead with hands until well-blended. Line a 10-inch pan with plastic wrap. An indented flan pan is best, but any pan that will unmold to form a flat surface on top may be used. Press cheese mixture firmly into pan. Cover top with additional plastic wrap and press cheese mixture again to mold firmly. Refrigerate at least 4 hours, or until cheese is firm again.

To serve, unmold torte onto serving dish. Spread top with preserves and garnish with fresh rasberries or a lemon rose. Serve with assorted crackers.

NOTES : The torte can be made ahead but preserves shold not be spread on top more than1 hour before serving. This recipe was published in the Houston Chronicle Special Anniversary Edition of the Food Section (30 years) on April 17, 1996. It has been edited all those years by my friend, Ann Criswell. The recipes published in this section were included in a cookbook, The Food Chronicles, the best recipes of 30 years: 1966-1996.

This recipe is currently very popular among the tennis bunch. I made it for Kerry's First Communion party.

Recipe by: Linda West (Melange Catering) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Mar 28, 1997

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