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


    • 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



    Assemble 6-7” spring form pan.


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


    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.


    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.


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


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


    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.)


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