Cheese Torte Appetizers

By akselden

Cheddar with beer and cream cheese with black pepper and olives-layered, then cut into wedges.

Ingredients

• 4 8-ounce pkg. cream cheese, softened
• 1 cup butter or margarine (2 sticks), softened
• 2 teaspoons cracked black pepper
• 1 6 oz. can (drained weight) pitted green olives, drained and chopped
• 3 10 oz. pkg. sharp cheddar cheese, shredded(7 1/2 cups)
• 1 12 oz. can or bottle of beer
• 2 1/4 teaspoons paprika

Details

Servings 6

Preparation

Step 1

Early in day or day ahead:
1.Line 9" by 3" springform pan with foil; press out wrinkles.
2. In large bowl, with mixer at medium speed, beat cream cheese and butter or margarine until blended and smooth. Remove 3 1/2 cups cream-cheese mixture to another bowl; stir in cracked pepper; set aside. Stir chopped olives into mixture remaining in large bowl. Spread olive mixture evenly in springform pan.
3. in large bowl, with mixer at medium speed, beat Cheddar cheese, beer, and paprika until blended. Increase speed to high; beat until smooth. Spread half of cheddar mixture over olive layer; top with pepper-flavored cream cheese mixture, then remaining Cheddar mixture. Cover Torte with plastic wrap and refrigerate until firm, at least 6 hours.
4. For gift giving, remove side of pan.
Peel off foil and cut torte into 8 wedges. Press some pistachio nuts into top of each wedge. Wrap each wedge tightly with plastic wrap and refrigerate. Each wedge makes 6 appetizer servings.