Incredible Mediterranean Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a great appetizer. I love get togethers and parties. I can never make enough stuff to nosh on. It looks as great as it tastes. Ingredients:
2 8 oz packages cream cheese, softened |
11 oz goat cheese, softened |
6 oz feta cheese, softened |
4 tbl unsalted butter, softened |
8 oz hummus |
6 oz prepared sun-dried tomato pesto |
6 oz kalamata olives, coarsely chopped |
3 tbl toasted pine nuts |
1 tbl chopped fresh basil |
1 tbl chopped fresh flat-leaf parsley |
Directions:
1. In a food processor, combine butter with 2 tbl of the pine nuts. Blend until smooth. Set aside. Combine cream, goat and feta cheeses in food processor. Blend until well combined. Set aside.
2. Prepare a 48 oz ramekin or similar-sized container by lining with layers of plastic wrap to cover. Be sure to press out any air between the plastic and the container to ensure a nicely-shaped product.
3. Layer ingredients as follows:
4. 1/3 cheese mixture, 4 oz hummus, 4 oz sun-dried tomato pesto, 1/3 cheese mixture, pine nut butter, remaining pine nuts, 4 oz chopped olives, basil, parsley, 4 oz hummus, 1/3 cheese mixture. Tap ramekin on counter to remove any air pockets. Cover with plastic wrap, pressing down to seal, and refrigerate overnight. ( I make one big torte)
5. To unmold, remove top layer of plastic wrap and invert onto serving platter. Bump gently on counter to dislodge torte. Remove ramekin and plastic wrap. Garnish top of torte with remaining pesto, chopped olives and basil leaves, if desired.
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