If you’re looking for a rich spread to put on crackers, try a blend of butter and three cheeses.
Lynn Skaggs of Springfield loves the Gorgonzola and Brie torte sold at Schnucks, but she hasn’t had any luck duplicating it. A call for recipes caught the eye of Joyce Rett of Springfield, who sent in this one that she found at the Web site www.chef2chef.net.
“It’s easy to make and always a hit a parties,” Rett said.
Gorgonzola and Brie Torte
32 ounces cream cheese, divided
16 ounces butter, divided
8 ounces brie, with rind cut off
Parsley
Scallions
8 ounces Gorgonzola
Line 8-inch springform pan with plastic wrap; set aside.
Beat 16 ounces of the cream cheese with 8 ounces of the butter and Brie. Place in pan. Using half the parsley and scallions, make a layer of chopped herbs. Beat remaining cream cheese with remaining butter and Gorgonzola. Top with remaining herbs. Bring up sides of plastic wrap and wrap until ready to unmold. Chill until ready to serve with crackers.
Note: If you don’t want to make such a large portion, divide the ingredients in half and mold the mixture in ramekins.
Serves 20-24.
Per serving: 360 calories, 8 g protein, 2 g carbohydrate, 37 g fat, 110 mg cholesterol, 0 g fiber, 330 mg sodium.
Who says pizza crust has to be made of bread dough?
A recent contest sponsored by the Idaho Potato Commission yielded this winner, an untraditional pizza that starts with a layer of finely sliced potatoes. It’s topped with basil pesto, two cheeses, chicken and red bell pepper. For a party, make it ahead of time and serve at room temperature.
Idaho Potato Crusted Pizza
1 teaspoon salt
1 teaspoon freshly cracked black pepper
4 tablespoons cornstarch
1 1/2 pounds Idaho potatoes (about 4 medium), scrubbed
3 tablespoons extra-virgin olive oil
1/4 cup beef or chicken broth
1/2 cup prepared basil pesto
1 cup cooked, shredded chicken
1 red bell pepper, seeded and cut into rings
4 ounces crumbled feta cheese
1/4 cup grated parmesan cheese
8 to 10 fresh basil leaves, torn into pieces
Preheat oven to 400 degrees.
In a small bowl, stir together the salt, pepper and cornstarch; set aside. Using a food processor or mandoline, slice potatoes very thinly and place them in a large mixing bowl. Sprinkle half of the cornstarch mixture over the potato slices; toss the potatoes, then sprinkle them with the remaining cornstarch mixture, and toss again.
Brush 1 tablespoon of the olive oil over a 12-inch round pizza pan. Layer the potatoes on the pan, overlapping the slices in concentric circles (cover the pan completely). Sprinkle the potatoes with the broth, brush them with the remaining oil, then press the potatoes down firmly with your clean hands to compact them into a crust. Move the oven rack to its lowest position, and bake the potato crust for 20 to 30 minutes, or until edges are browned and potatoes are tender.
Remove the potato crust from the oven and spread the pesto over the potatoes using a rubber spatula. Top the pizza with the cooked chicken, pepper rings, feta and parmesan cheese. Return the pizza to the oven for another 10 minutes, or until feta is softened and the pizza is heated through. Remove from the oven, sprinkle with basil and cut into wedges. Use a spatula to loosen the potato crust from the pan.
Makes 6 main-course servings, or 8 appetizer servings.
Per main-course serving: 430 calories, 18 g protein, 37 g carbohydrate, 24 g fat, 47 mg cholesterol, 854 mg sodium.
The Trading Post is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, One Copley Plaza, Springfield, IL 62701, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.