Caviar Topped Triple Layer Cheese Torte

O.K. I know I always say, "This is my favorite recipe!" But, really, truly, honestly, this one for a Caviar Topped Triple Layer Cheese Torte absolutely is!

This is a total low-maintenance party food meaning that you set it out and walk away. With 100 servings of pure luciousness, you'll have little buffet replenishing at a party and many recipe requests.

Now there are always those who aren't fans of fish eggs. So, you can easily swap out the caviar for minced olive or tapenade and give the torte and Italian feel.

Caviar Topped Triple Layer Cheese Torte

2 (8-oz.) packages cream cheese
1 cup finely chopped red onion
16 eggs, hard-boiled, coarsely chopped
1/2 cup mayonnaise
1 teaspoon salt, divided
1/2 teaspoon white pepper, divided
4 large, ripe avocados, mashed
1/2 clove garlic, minced
2 teaspoons lemon juice
12 oz. black caviar or lumpfish roe
2 oz. red caviar or lumpfish roe

Mix together cream cheese and red onion until combined. Cover bowl and set aside.

In another bowl, mix together eggs, mayonnaise, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

In another bowl, mix together avocados, garlic, and lemon juice along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

Layer ingredients into an 8-inch spring-form pan. Spread egg mixture on bottom and smooth top surface until even. Spread avocado mixture on top of egg and smooth top surface until even. Spread cream cheese mixture on top of avocado and smooth top surface until even. Cover and chill until ready to serve.

Just before serving, spread an even layer of black caviar on top surface and create a red caviar star in torte center. Cut out a 5-point star, approximately 4 inches in diameter from thin cardboard. Remove torte from refrigerator. Place the torte on a flat tray or platter. Undo the spring-form pan latch. Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift off the pan's collar. Place cardboard star on top in center of torte. Spread black caviar on top of torte around outline of star. Remove cardboard star and fill in star shape with red caviar or roe.

Wipe the side of the serving tray if necessary. Set crackers around the base of the torte and serve with a butter knife to cut into the torte and spread on crackers.

Makes 100 servings

Photo Credit: John Sparano

Spider Web Design on Triple Layer Gaucamole, Cheese, and Egg Torte

I made this spider web topped torte for a TV appearance in San Diego and copied the TV screen shot to show you (please forgive the blurriness!). This triple layer torte is based on one of my favorite party dips and a variation of this recipe with caviar spread over the top is in my book Sophisticated Entertaining.

You'll need a cheesecake spring-form pan (a round pan with a removeable collar) to make it, and it yields about 100 servings. This is ideal for a Halloween party -- you can set it out on the table and forget about it as you mingle with friends.

• 1 cup finely chopped red onion
• 2 (8-oz.) packages cream cheese
• 16 eggs, hard-boiled, coarsely chopped
• 1/2 cup mayonnaise
• 4 large, ripe avocados, mashed
• 1/2 clove garlic, minced
• 2 teaspoons lemon juice
• salt and pepper
• 1 cup sour cream
• Water crackers
  

Mix together onions and cream cheese until smooth. Cover and set aside.

In another bowl, mix together eggs, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper until thoroughly combined. Cover and set aside.

In another bowl, mix together avocados, garlic, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon until thoroughly combined. Cover and set aside.

Layer ingredients into a 10-inch spring-form pan. Spread cream cheese on bottom and smooth top surface until even. Spread egg mixture on top of cream cheese and smooth top surface until even. Spread avocado mixture on top of egg mixture and smooth top surface until even. Cover and chill until ready to serve.

Before serving, place the torte on a Halloween serving platter. Undo the spring-form pan latch. Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift off the pan's collar. Wipe the side of the serving tray if necessary.

Put sour cream into a plastic needle nose bottle or pastry bag with a large writing tip. Pipe spider web design on top of torte and accent with plastic spiders. Set crackers around the base of the torte and place on the buffet table with a serving knife.

Makes 100 servings.