Mediterranean Torta

Course : Vegetables
Serves: 1
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1 Pound Butter -- softened
1 Pound Feta Cheese -- crumbled
1/2 Pound Cream Cheese
1/2 Pound Goat Cheese
1 cup Pine Nuts -- toasted and ground
4 Tablespoons Butter -- softened
1 cup Roasted Red Sweet Peppers
1 cup Sundried Tomatoes
1 cup basil fresh
1 cup Kalamata Olives -- chopped
1 cup Epicureans Delight Mild Mediterranean -- chopped style marinated garlic
1/4 Cup Butter -- softened, almost melted

Preparation / Directions:

Rub a small amount of oil on the inside of a terrine mold, or container of your choice. Line the mold with plastic wrap. With an electric mixer, whip 1 pound butter. Add the three cheeses and mix well. Combine the ground, toasted pine nuts with the 4 tablespoons of butter and pat on the bottom of the mold. Spread one third of the butter-cheese mix on top. Next, place the roasted peppers on top and carefully brush butter on top. Place half of remaining butter-cheese mix over the peppers. In a food processor, purée the sundried tomatoes and basil; spread on top forming another layer. Brush tomato-basil layer with softened butter. Spread remainder of butter-cheese mix: top with Kalamata olives and marinated garlic. Brush with butter. Refrigerate for several hours until firm. To serve, slice and serve with bread or crackers.


Nutritional Information:

8667 Calories (kcal); 851g Total Fat; (86% calories from fat); 199g Protein; 108g Carbohydrate; 2134mg Cholesterol; 15008mg Sodium

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