Looking for an elegant dish to serve at a party? Then check out this layered torte made with hummus, cucumber and olives. Perfect if you love Mediterranean cuisine.
packages (8 ounces each) cream cheese, softened
cup crumbled feta cheese
jar (8 1/2 ounces) oil-packed sun-dried tomatoes, chopped and well drained
container (8 ounces) hummus
cup chopped seeded unpeeled cucumber
cup coarsely chopped and well drained pitted Kalamata or Greek olives
Pita bread wedges or toasted baguette slices, if desired
Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes.
Sprinkle with cucumber.
Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down.
Cover and refrigerate at least 24 hours but no longer than 48 hours.
When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.
Don't be tempted to substitute either fat-free, reduced-fat or soft cream cheese for regular cream cheese in this recipe. Those varieties are softer, so the mixture would
not be firm enough to mold.
Purchase minced sun-dried tomatoes to eliminate chopping the tomatoes. Make the torte in a disposable loaf pan. Transporting the torte to the party will be easy, and you won't have to worry about bringing the pan home!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.