cup coarsely chopped and well drained pitted kalamata olives or 1/2 cup Greek olive
Serving Size: 1 (35) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 74 g80 %
Total Fat 8.3 g12 %
Saturated Fat 4.5 g22 %
Cholesterol 22.1 mg
Sodium 144.4 mg
Dietary Fiber 0.8 g3 %
Sugars 0.2 g0 %
Protein 2.6 g
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.