Prepared pesto sauce and sun-dried tomatoes lend the festive colors of the Christmas season to this hors d'oeuvre. JONATHAN ERNST/STAFF

Easy hors d'oeuvres make entertaining a snap

Web posted December 2, 1998

By Karin Calloway
Columnist

This is the time of year for holiday drop-ins. Whether you're invited to a party at the neighbors' house or want to feed unexpected Christmas carolers, simple hors d'oeuvres, quickly made from ingredients you keep on hand, can be a lifesaver.

Today's recipe for tomato basil torta can be easily prepared and serves a slew of holiday guests. Cream cheese -- three 8-ounce packages in all -- is combined with basil pesto, goat cheese and sun-dried tomato spread for a delicious and beautiful layered appetizer with the colors of Christmas.

Toasted croutons, homemade or store-bought, are the perfect accompaniment, as are bagel chips.

Make one large torta, or layer the spreads in smaller bowls, lined with plastic wrap, and give them as hostess or teacher gifts. Just wrap the small domes in plastic wrap, then in cellophane gift wrap. Tie the top with a pretty bow and present your gift with a bag of bagel chips.

To make the torta, I used the prepared pesto sauce available near the fresh pasta at the grocery store. You also can purchase a package of dried pesto mix, cook it according to package directions, cool it and use it in this recipe. This is a less expensive alternative to the ready-made pesto, but you have to allow extra time for the pesto to cool before you combine it with the cream cheese.

I've found California Sun-Dry brand sun-dried tomato spread near the fresh tomatoes at Kroger. If you can't find this product at your store, you can substitute 1/2 cup of finely chopped, oil-packed, sun-dried tomatoes.

It's a good idea to be prepared with other quick hors d'oeuvres. Keep hunks of cream cheese and a few simple ingredients in your refrigerator and pantry, and you'll be ready for anything. Here are some ideas that come in handy in a pinch.

Make pizza dip by spreading 8 ounces of cream cheese on a pie plate. Top with half a jar of pizza sauce, 4 ounces of grated mozzarella cheese and some sliced pepperoni. Bake at 350 degrees for 20 to 30 minutes, until bubbly. Serve with Fritos.

For a more elegant occasion, prepare a smoked oyster roll from Second Round, Tea-Time at the Masters. Combine 8 ounces of cream cheese with 2 tablespoons mayonnaise, 2 teaspoons Worcestershire sauce, 1/8 teaspoon salt, 1 teaspoon minced garlic and 1/2 small onion, grated. Spread the mixture into a 1/2 -inch-thick rectangle on plastic wrap. Spread one 3 3/4 -ounce can of smoked oysters, drained and chopped, down the center of the rectangle. Roll jelly-roll fashion. Chill and serve with crackers.

Keep chipped beef spread in the refrigerator throughout the holidays. Combine 8 ounces cream cheese with a jar of dried beef (look for it near the tuna and other canned meats in your grocery store) and 2 coarsely chopped green onions in a food processor. Pulse until meat is finely chopped. Add 2 teaspoons of prepared horseradish. Pulse until all ingredients are combined. Serve with crackers.

Bake up a delicious spinach and artichoke dip by combining 3 ounces of cream cheese, 1 package of thawed creamed spinach (look for Stouffer's creamed spinach in the freezer section of your grocery store), 1 jar of drained and chopped artichoke hearts and 1/2 cup Parmesan cheese. Place mixture in a pie pan and bake at 350 degrees for 30 minutes. Serve with bagel chips or crackers.

Karin Calloway is a corporate chef and free-lance writer. You can write her in care of The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30913. Or send her an e-mail at karinGC@aol.com.

Tomato Basil Torta

3 8-ounce packages cream cheese

4 ounces prepared pesto sauce

4 ounces goat cheese

1/2 cup Sun-Dried Tomato Spread

Set out three mixing bowls. In the first bowl combine 8 ounces cream cheese with pesto sauce. In second bowl, combine 8 ounces cream cheese with the goat cheese. In third bowl, combine 8 ounces cream cheese with 1/2 cup Sun-Dried Tomato Spread.

Line a medium bowl with plastic wrap, allowing extra to hang over sides of

bowl. Spread cream cheese pesto mixture in an even layer over the plastic

wrap. Spread goat cheese mixture over pesto layer. Top with sun-dried tomato

mixture. Cover with plastic wrap and refrigerate until ready to serve.

To serve, remove plastic wrap from bottom of Torta. Place serving plate over bowl and turn upside down. Remove bowl and carefully remove plastic wrap from torta. Serve with croutons or bagel chips.

Makes 25 servings.

Note: To make as gifts, line three cereal-sized bowls with plastic wrap, allowing extra to hang over sides. Divide pesto mixture between all three bowls, spreading evenly. Divide goat cheese mixture between all three bowls, then follow with sun-dried tomato mixture. Cover with plastic wrap and chill. When ready to give as a gift, wrap cellophane gift wrap over the plastic wrap. Give a bag of bagel chips to go with the spread.