Mediterranean Layered Torte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 20mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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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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