MEDITERRANEAN LAYERED TORTE
Looking for an elegant dish to serve at a party? Then check out this layered torte made with hummus, cucumber and olives. Perfect if you love Mediterranean cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 40
Number Of Ingredients 7
Steps:
- Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
- Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
- When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg
MEDITERRANEAN LAYERED TORTE
This is a beautiful appetizer to serve at Christmas, or Thanksgiving. Serve this with slices of warm pita bread, toasted baguettes, or crackers of your choice.
Provided by southern chef in lo
Categories Cheese
Time P1DT20m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
- Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
- Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
- Cover and refrigerate at least 24 hours, but no more than 48 hours.
- When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.
Nutrition Facts : Calories 93.6, Fat 8.3, SaturatedFat 4.5, Cholesterol 22.1, Sodium 144.4, Carbohydrate 3, Fiber 0.8, Sugar 0.2, Protein 2.6
ELEGANT CHEESE TORTE
Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 24-30 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.
Nutrition Facts :
ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
LAYERED TORTE APPETIZER
This is a lovely appetizer that is always well-recieved by guests. I like to make it at least an hour ahead of time and refrigerate until serving. I have had many requests for this recipe, and nobody can believe how simple it is, as it looks so elegant when served. I serve with "Wheat Thins" crackers.
Provided by Manda
Categories Spreads
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream the cream cheese and salad dressing mix together.
- In separate bowl, stir together artichokes, peppers, salt and black pepper, garlic, and parsley.
- In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetables, beginning and ending with cheese layer.
- Invert onto plate; remove plastic wrap.
- You may garnish the top with additional parsley or with sliced black olives, if desired.
- Serve with crackers or fresh veggie dippers.
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- Cut 1 bread loaf in half crosswise. Roll out 1 half on a lightly floured surface into a 10-inch circle. Cover, and set aside.
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