Deli Salad Party Torte
Posted by Rini
2 1/2 cups all-purpose baking mix
3/4 cup water
2 teaspoons Dill Mix, divided
2 packages (8 ounces each) cream cheese, softened, divided
2 teaspoons Dijon mustard, divided
1 garlic clove, pressed
8 ounces deli baked ham, finely chopped
4 green onions with tops, thinly sliced
1 can (3.25 ounces) pitted ripe olives, drained and sliced
1/2 cucumber, scored and thinly sliced
1 large carrot, cut into julienne strips
1. Preheat oven to 400ºF. Line a stoneware bar ban with 13-inch piece of
parchment paper. In a bowl, combine baking mix, eggs and water; mix just until
dry ingredients are moistened. Pour batter into pan; spread evenly. Sprinkle
with 1 teaspoon of the dill mix. Bake 16-18 minutes or until light golden brown;
cool 10 minutes. Carefully lift bread onto cooling rack; cool completely.
2. In a bowl, combine one package of the cream cheese and 1 teaspoon of the
mustard; whisk until smooth and set aside. In clean a bowl, combine remaining
cream cheese, mustard, dill mix and garlic; whisk until smooth. Finely chop ham.
Thinly slice green onions. Slice olives. Add ham, green onions and olives to
cream cheese mixture; mix well. Score cucumber; remove seeds. Thinly slice
cucumber. Cut carrot into julienne strips; cut strips into 1-inch pieces.
3. Invert bread onto smooth side of large cutting board; remove paper. Trim 1/4
inch around edge of bread; discard edges. Cut bread crosswise into 3 equal
layers. Place one bread layer, dill side up, on a platter. Using a large scoop,
place 6 scoops filling onto bread; spread to edges. Arrange cucumber slices in
single layer around edge of filling; sprinkle with half of the carrot. Spread 2
tablespoons of the reserved cream cheese mixture over plain side of second layer
of bread; invert over vegetables, pressing firmly. Repeat second layer as above.
Top with third bread layer, pressing firmly. Attach open star tip to a
decorator; fill with remaining cream cheese mixture. Pipe a border around top
edge of torte. Chill 30 minutes. Slice.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 230, Total Fat 15 g, Saturated Fat 7 g,
Cholesterol 65 mg, Carbohydrate 15 g, Protein 7 g, Sodium 600 mg, Fiber less
than 1 g
Filling Variations: Chicken Salad: Substitute 1 can (10 ounces) chunk white
chicken, drained and flaked, for the ham.
Turkey Salad: Substitute 8 ounces smoked deli turkey, chopped, for the ham.
Egg Salad: Substitute six hard-cooked eggs, finely chopped, for the ham.
Increase Dijon mustard to 1 tablespoon. Add 1/4 teaspoon salt.