Triple Cheese Torta
2 8-oz pkg cream cheese, softened
4 oz. Gruyere or Swiss cheese, finely shredded (1 cup)
2 oz. blue or feta cheese, crumbled (1/2 cup)
Skillet Roasted Tomato Topper or Apple-Jalapeno Topper (see below)
Let cheeses stand at room temperature for 30 minutes.
In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.
Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese.
Cover and refrigerate remaining topper.
Carefully spoon on remaining cheese mixture and spread evenly.
Cover and chill for 2 to 24 hours.
For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
To serve, unmold cheese onto a serving platter, removing plastic wrap.
Top with remaining topper.
If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.
Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits.