Party Cheese Torta
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 packages (8 ounces each) cream cheese, softened
2 garlic cloves, pressed
2 teaspoons Pantry Italian Seasoning Mix
1 can (3.25 ounces) pitted ripe olives, drained and chopped
1/2 cup finely chopped red bell pepper
1/4 cup snipped fresh parsley
Additional snipped parsley (optional)
1 loaf Canape French Bread slices, toasted
Grate Parmesan cheese using Deluxe Cheese Grater. In Classic Batter
Bowl, combine cream cheese, garlic pressed with Garlic Press, seasoning
mix and Parmesan cheese; mix well using Classic Scraper.
Line Small Batter Bowl with plastic wrap. Chop olives using Food
Chopper. Finely chop bell pepper using Chef's Knife. Snip parsley using
Kitchen Shears. For first layer, in small Colander Bowl, combine olives
with 1/2 cup of the cream cheese mixture. Mix well and spoon into
bottom of batter bowl, spreading evenly. For second layer, combine bell pepper
with 1/2 cup of the cream cheese mixture; mix well and spread evenly
over first layer. For third layer, combine parsley and remaining cream
cheese mixture; mix well and spread evenly over second layer. Cover;
refrigerate at least 30 minutes to allow flavors to blend.
To serve, invert batter bowl onto Simple Additions(TM) Medium
Square. Remove plastic wrap. Sprinkle with additional snipped parsley,
if desired. Serve with toasted Canapé French Bread slices.
Yield: 20 servings
Nutrients per serving: (2 tablespoons spread): Calories 90, Total Fat 9
g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 2 g, Protein 2 g,
Sodium 125 mg, Fiber 0 g
Cook's Tip: Reduced-fat (Neufchâtel) cream cheese can be substituted
for the cream cheese, if desired.
If desired, cut shapes from red bell pepper using Creative Cutters;
garnish top of torta.
Source: Pampered Chef