Melange catering's raspberry cheese torte

15 Servings

Ingredients

Quantity Ingredient
1½ pounds Cheddar cheese; grated
¼ cup Finely minced onion
¾ cup Chopped pecans
¼ teaspoon Cayenne pepper
Fresh raspberries OR
⅓ cup (To 1/2) mayonnaise
¼ teaspoon (To 1/2) hot red pepper sauc
1 cup Raspberry preserves
Assorted unflavored crackers
Lemon \"rose\"

Directions

AMERICAN MEASUREMENTS

GARNISH

This is a specialty of Linda West's Melange Catering and one of the Chronicle's most requested recipes. The recipe was developed with Hellman's brand mayonnaise.

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 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 raspberries or a lemon rose. Serve with assorted crackers (best if unflavored style).

The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving. Makes 15 to 20 appetizer portions.

Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; Typos by Dorothy Flatman 1996

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