"Food is our common ground, a universal experience." - James Beard

Wednesday, December 14, 2011

Sun-dried Tomato and Spinach Torta

This is a recipe from my church's annual Christmas Countdown event.  This year's food was just as good as always!  I really liked this appetizer, and the colors make it perfect for Christmas.

Sun-dried Tomato and Spinach Torta
(from Southern Lady Magazine)
4 (8-ounce) packages cream cheese, softened
1 1/2 cups Parmesan cheese
3/4 cup crumbled feta cheese
1 teaspoon garlic powder
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup chopped sun-dried tomatoes
1 cup toasted pine nuts
1 (3-ounce) jar prepared pesto
Garnish: chopped sun-dried tomatoes

In a large mixing bowl, combine cream cheese, Parmesan cheese, feta cheese, and garlic powder. Beat
at medium speed with an electric mixer until well combined. Divide cream cheese mixture in half.
Combine one-half cheese mixture and spinach; set aside. combine other half with sun-dried tomatoes.
Line an 8 inch cake pan with plastic wrap. Spread spinach mixture in bottom of pan. Top with sun-dried
tomato mixture; refrigerate for 1 hour.
Invert onto serving dish and remove from pan. Carefully remove plastic wrap. Cover sides of torta with
pine nuts. Spread pesto on top of torta. Cover and refrigerate until ready to serve. Garnish with sundried
tomatoes. Serve with crackers.

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