italian torte

Smiling woman at the water's edge,holding italian torte with crisp baguette slices on a tiered platter.

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.

italian torte

Print Recipe
Serves: 12 Cooking Time: 30 minutes

Ingredients

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 2 tablespoons milk
  • 4 cloves garlic, minced
  • 1 (8.5-ounce) jar pitted Kalamata olives, liquid drained
  • 1 (8.5-ounce) jar sun-dried tomatoes, liquid drained
  • 1 (9-ounce) jar marinated artichoke hearts, liquid drained
  • ¼ cup capers, liquid drained
  • 2 tablespoons finely chopped parsley
  • 1 fresh baguette, sliced into ¼-inch rounds

Instructions

1

Assemble a 6- to 7-inch springform pan.

2

In a medium bowl, blend the cream cheese with the milk until smooth, then stir in the minced garlic.

3

Finely chop the olives, sun-dried tomatoes, and artichoke hearts. In a medium bowl, mix them with the capers and parsley. Spoon half the mixture into the bottom of the springform pan, and gently pat it down to form an even layer.

4

Spoon half the cream cheese mixture into the center of the pan and spread outward to cover the olive layer. Gently spread the remaining olive mixture (going outward from the center) to cover the cream cheese.

5

Top with the second half of the cream cheese mixture, again working from the center to the edges to cover the olive layer. (You could invert the layers and top with a sprig of rosemary.)

6

Refrigerate for at least 2 hours. Loosen the torte by running a knife around the edge of the pan. Remove the outer ring and gently transfer the torte onto a serving tray. (Leave it on the bottom disk to keep the torte intact.)

7

Surround the torte with baguette rounds. Serve with a spreading knife.

You Might Also Like

1 Comment

  • Reply
    Noelle Taber
    June 12, 2018 at 5:50 pm

    Wow Carol — this looks FABULOUS! Thanks for sharing. I hope to make this soon ! Noelle

  • Leave a Reply