italian torte

    italian torte

    An italian torte is your ticket to the neighborhood potluck. Keep the main ingredients in your pantry; sun-dried tomatoes, kalamata olives, artichoke hearts and capers. When you are invited to the party, pick up cream cheese, fresh parsley and a baguette and you can whip up this appetizer that has potential to take first prize if there was a prize for such things at neighborhood potlucks.

    Print Recipe
    Serves: 12 Cooking Time: 30 minutes

    Ingredients

    • 1 (16 ounce package) cream cheese, room temperature
    • 2 tablespoons milk
    • 4 fresh garlic cloves, minced
    • 1 (8.5 ounce) jar pitted kalamata olives, liquid drained and finely chopped
    • 1 (8.5 ounce) jar sun-dried tomatoes, liquid drained and finely chopped
    • 1 (9 ounce) jar artichoke hearts, liquid drained and finely chopped
    • 2 tablespoons parsley, finely chopped
    • ¼ cup capers
    • 1 fresh baguette sliced into ¼“ rounds

    Instructions

    1

    Assemble 6-7” spring form pan.

    2

    In medium bowl, thin cream cheese with milk, stir in minced garlic.

    3

    In another medium bowl, mix olives, sun-dried tomatoes, artichoke hearts, parsley and capers. Spoon half the mixture into bottom of spring form pan and gently pat down the layer.

    4

    Spoon half the cream cheese mixture into the center of the spring form pan over the olive mixture and press outward from center to cover first layer.

    5

    Layer second half olive mixture, gently spreading from the center to cover the cream cheese.

    6

    Top with second half of the cream cheese mixture, working from the center to the edges to cover the olive mixture.

    7

    Refrigerate until serving. Remove outer ring of spring form pan and gently transfer torte onto a serving tray. (Leave it on the spring form bottom to keep the torte intact.)

    8

    Surround with baguette rounds. Garnish with a ring of rosemary sprigs and serve with a spreading knife.