“For all the entertaining that goes on around the holidays, Louisvillians can see that and raise you a couple of brunches come Derby season.
Why not press some of your favorite Derby recipes into service when friends and family gather during the holidays? Cheese tortes have forever been a stalwart contribution to the appetizer buffet, made of humble ingredients, easily made in advance and serving many.
The torte below has been around for decades and almost certainly originated at The Cheddar Box in St. Matthews, but it’s just one of many versions. Add green or black olives to a cream cheese layer, or blue cheese, or ground country ham, if you like. Cheddar cheese could be seasoned like a pimiento cheese, or chipotle cheese.
Make the torte in a straight-sided dish — a small springform pan or souffle dish, for instance.”
Ingredients
- 16 ounces grated extra-sharp cheddar cheese
- 1 cup chopped pecans
- ½ medium onion, finely chopped (about ½ cup)
- ¼ cup mayonnaise
- 2 (8-ounce) packages cream cheese, at room temperature
- ⅓ cup mango chutney, large pieces chopped
- ¼ teaspoon cayenne pepper, or to taste
- 3 slices bacon, cooked and crumbled
- ⅓ cup frozen chopped spinach, thawed and squeezed dry
- ½ teaspoon chopped garlic
- ¼ teaspoon dried oregano
Preparation
Line a 1½-quart straight-sided dish with plastic wrap.
In a medium bowl, combine the cheddar cheese, pecans, onion and mayonnaise. Stir to combine completely. Spoon half of mixture into prepared dish and press down firmly to create an even layer. Refrigerate the dish but not the unused portion of cheese mixture.
In a medium bowl, beat 8 ounces cream cheese with the chutney and cayenne pepper. Spread evenly over the cheese layer in the dish. Return to the refrigerator.
In a medium bowl, beat remaining cream cheese, bacon, spinach, garlic and oregano. Press gently and evenly over chutney mixture. Top with remaining cheddar cheese mixture. Cover with plastic wrap, pressing down on top layer. Refrigerate or freeze until ready to serve. Serve with sliced baguette or crackers.
About this recipe
Local food: Marksbury bacon, Hazelwood Farm garlic, Barr Farms spinach.
