A Pinch of Page

Last night I went to a small get-together to celebrate with a friend who had just completed his final flight in the training program here in Kingsville, Texas.  I didn’t want to go empty handed, so I put together a cheese spread with things I already had in my fridge and cupboard. 

Italian Layered Torte

I had four different layers in this torte but you could omit any layer with the exception of the soft cheese layer.  The olive tapenade layer can be store-bought, or you can click here to see my own recipe, which is what I used in this torte.  I only spread the cheese layer on the top and bottom of this torte; if you want to put a layer of the cheese spread in between each of the other layers, you might want to double the amount of the cream cheese and the garlic and herb cheese.

• 4 ounces (half a block) light cream cheese, softened
• 1/2 cup garlic and herb cheese spread (I buy the light version)
• 1/2 cup pre-made pesto (I used the jarred, store bought kind)
• 1/2 cup black olive tapenade
• 1/2 cup chopped sun dried tomatos
• 6-7 artichoke hearts
• 1-2 tablespoons extra virgin olive oil
• Crackers, chips, or slices of bread for serving

Begin by mixing the cream cheese and the garlic and herb cheese together in a medium bowl until completely combined.  Set aside.  In a food processor, add the sun dried tomatoes, artichokes, and the olive oil and blend until minced.  Set aside. 

Line the inside of a small bowl (I used a 2 cup pyrex bowl) with saran wrap.  Spread a layer of the cream cheese mixture in the bottom of the bowl.  Spread an even layer of the pesto on top.  Evenly spread the tapenade on top of the pesto.  Top with an even layer of the sun dried tomato and artichoke mixture.  Top the entire thing with another layer of the cream cheese mixture.  If the cream cheese mixture won’t spread easily, pop it in the microwave for about 20 seconds. 

Cover and refrigerate for at least 3 hours (or overnight).  When you are ready to serve, uncover and invert the bowl in the center of a serving dish.  Carefully loosen the plastic wrap from under the bowl, and gently pull the bowl up and off of the plastic wrap and torte.  Peel the plastic wrap off the torte, surround it with your crackers and chips and bread, and serve with a spreading knife.

I honestly didn’t know what this was going to turn out like, but I was really happy with the results.  Each layer had a discernable flavor but they all complemented each other well.  Even the guys were digging in to this, and I had a completely empty platter when I came home last night.  Enjoy…