24 hrs 20 mins
southern chef in louisiana's Note:
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.
My Private Note
Units: US | Metric
- 3 (8 ounce) packages cream cheese, softened
- 1 cup crumbled feta cheese
- 1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, chopped and well drained
- 1 (8 ounce) container hummus
- 1/2 cup seeded and chopped unpeeled cucumber
- 1/2 cup coarsely chopped and well drained pitted kalamata olives or 1/2 cup Greek olive
- 1Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
- 2Line 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.
- 3Spoon 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.
- 4Cover and refrigerate at least 24 hours, but no more than 48 hours.
- 5When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.
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Nutritional Facts for Mediterranean Layered Torte
Serving Size: 1 (35 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 93.6
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 4.5 g
- Cholesterol 22.0 mg
- Sodium 144.3 mg
- Total Carbohydrate 2.9 g
- Dietary Fiber 0.7 g
- Sugars 0.2 g
- Protein 2.5 g