Mediterranean Layered Torte

Mediterranean Layered Torte

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.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

40

servings

3
packages (8 ounces each) cream cheese, softened
1
cup crumbled feta cheese
1
jar (8 1/2 ounces) oil-packed sun-dried tomatoes, chopped and well drained
1
container (8 ounces) hummus
1/2
cup chopped seeded unpeeled cucumber
1/2
cup coarsely chopped and well drained pitted Kalamata or Greek olives
Pita bread wedges or toasted baguette slices, if desired
  1. Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
  2. 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.
  3. 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.
  4. When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.
Makes 40 servings (2 tablespoons each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
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:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 3g,),
  • Cholesterol 15mg;
  • Sodium 125mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 1g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.