Mediterranean Layered Torte
- Ready In:
- 24hrs 20mins
- Ingredients:
- 6
- Serves:
-
40
ingredients
- 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
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.