Cheesy Garlic Tri Torte
Indulge in the creamy decadence of this Cheesy Garlic Tri Torte, a stunning layered appetizer that’s as visually impressive as it is delicious. This no-cook recipe combines velvety cream cheese, ricotta, and Parmesan, infused with savory garlic butter, fresh herbs, and a hint of spice from crushed red pepper flakes. Each layer is interspersed with sweet, tangy sun-dried tomatoes, creating a vibrant flavor contrast that will wow your taste buds. Perfectly chilled for easy slicing, this elegant torte is served with crisp crackers or a warm baguette, making it an ideal centerpiece for holiday parties, dinner gatherings, or any special occasion. Ready in just 20 minutes of prep time, this appetizer delivers gourmet flavor with minimal effort—a must-try for cheese lovers!
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Recipe Information
Ingredients
- 8 oz Cream cheese
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 tbsp Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tbsp Fresh basil leaves, finely chopped
- 2 tbsp Fresh parsley, finely chopped
- 1 cup Sun-dried tomatoes, finely chopped
- 0.5 tsp Crushed red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil (for greasing)
- 1 package Crackers or sliced baguette (for serving)
Instructions
In a large mixing bowl, combine the softened cream cheese, ricotta cheese, and grated Parmesan cheese. Mix until smooth and well blended.
Melt the unsalted butter in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned. Let cool slightly.
Stir the sautéed garlic, fresh basil, parsley, crushed red pepper flakes, salt, and black pepper into the cheese mixture. Mix thoroughly.
Divide the mixture into three equal portions to create the layers of the torte.
Line a small round dish or bowl (6-7 inches in diameter) with plastic wrap, leaving enough overhang on all sides for easy removal.
Spread one-third of the cheese mixture evenly into the bottom of the lined bowl, smoothing it out with a spatula.
Top the first cheese layer with half of the sun-dried tomatoes, spreading them evenly.
Add another one-third of the cheese mixture on top of the sun-dried tomatoes, smoothing it out carefully.
Spread the remaining half of the sun-dried tomatoes over this layer, followed by the final one-third of the cheese mixture as the top layer.
Cover the top of the layered mixture with the overhanging plastic wrap. Gently press down to ensure even layering and refrigerate for at least 2 hours, or until firm.
Once chilled, remove the torte from the bowl by lifting the plastic wrap. Invert it onto a serving plate and peel off the wrap completely.
Optional: Garnish with additional chopped basil, parsley, or a drizzle of olive oil before serving.
Serve with crackers or sliced baguettes for dipping or spreading. Enjoy!
Nutrition Facts
Calories |
3465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 335.8 g | 122% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 110.7 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2405 mg | 185% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 8182 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
