This fancy pants appetizer is a snap to make!
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It’s the time of year for gatherings galore – which means growing your repertoire of potluck dishes to impress your hostesses and guests. I’m going to show you a dish that looks all fancy-pants, but is super easy to make: Pesto, Olive and Roasted Red Pepper Cheese Torta Appetizer.
Combine Feta and cream cheese until well mixed. Then, line your dish with plastic wrap – leaving some overhang (this step will help the Torta release and keep it’s shape later).
Begin layering ingredients. Start with spooning one fourth of the cheese mixture, pressing it evenly into your dish using a rubber spatula or the back of your spoon.
Spoon a layer of pesto evenly on top of the cheese mixture, then gently spoon another one fourth of the cheese mixture, spreading it evenly.
Repeat these steps, next with roasted red peppers and cheese mixture, then the diced olives and last bit of cheese mixture. I like using my Rubbermaid Brilliance containers for this recipe, because I can clearly see how my Torta layers are looking while I work.
For best results, refrigerate the Torta for at least two hours. There are a lot of strong smells in this recipe, but the airtight seal on these containers means no smells leaching to other foods in the fridge. They are also 100% leak-proof, so I don’t have to worry if my container is thrown off the seat on the way to my dinner party. After all, pesto sauce and car upholstery doesn’t mix!
To serve, simply invert the Torta onto your serving dish and remove the plastic wrap. Serve with toasted French bread. Simply slice your bread to the desired thickness, brush the slices lightly with olive oil, and broil on low for just a few minutes, until slightly brown.
Isn’t it pretty? It tastes even better.
This savory appetizer is sure to get rave reviews at your next holiday gathering.
I wouldn’t expect any leftovers on this dish, but in the off chance that you do, simply place your storage container onto the serving plate and invert, locking the lid to close and seal in the moisture and flavor. No need for plastic wrap to store the leftovers! You can store and enjoy the leftover Torta straight out of these dishes, because they are also resistant to food stains.
- 8 oz. Crumbled Feta Cheese
- 16 oz. Cream Cheese, Softened
- 1/2 C. Prepared, jarred Pesto (oil drained)
- 1/2 C. Chopped, jarred Roasted Red Peppers or Chopped, jarred Sun Dried Tomatoes (drained)
- 1/2 C. Chopped Black or Greek Olives
- French Bread
- Olive Oil
- In a medium bowl, combine cream cheese and feta cheese.
- Line a loaf pan or dish with plastic wrap, leaving some overhang.
- Spoon one fourth of the cream cheese mixture evenly on the bottom, then smooth with the back of a spoon or rubber spatula.
- Add pesto evenly, then spoon one fourth of the cream cheese mixture evenly on top, spreading carefully to smooth.
- Add chopped roasted red peppers, then spoon one fourth of the cream cheese mixture evenly on top, spreading carefully to smooth.
- Finally, add chopped olives, then spoon one fourth of the cream cheese mixture evenly on top, spreading carefully to smooth.
- For best results, cover in airtight container for at least two hours.
- Meanwhile, slice French bread and lightly brush with olive oil. Broil on low for a few minutes, until slightly brown.
- Once ready to serve, invert the mixture onto a serving plate and remove the plastic wrap. Serve with French bread and crudite.
Would you try this Cheese Torta Appetizer at your next holiday party? Tell me your go-to appetizer in the comments below!