Best Mediterranean Torte Recipes

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
• Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
• Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
• Cover and refrigerate at least 24 hours, but no more than 48 hours.
• When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.

MEDITERRANEAN TORTE

Steps:

• 1. Roll out each bread loaf, on lightly floured surface, into a 12-inch circle. Fit one dough into a 9-inch springform pan, allowing edges to overhang.
• 2. Drain all the liquid out of the canned ingredients and get out excess moisture in spinach and red pepper strips, with paper towels. Set aside.
• 3. Saute the mushrooms using a nonstick skillet for 5-8 minutes. Drain.
• 4. Layer in this order: 1/2 Salami All Mushrooms All Olives 1/2 Cheese 1/2 Ham All Spinach All Peppers 1/2 Salami 1/2 Ham All Artichokes 1/2 Cheese
• 5. Brush egg mixture on overhanging pastry edges. Top the torte with remaining round shaped bread dough. Fold overhanging edges over top pastry, crimping as necessary to seal. Brush top with remaining egg mixture.
• 6. Bake at 350 degrees, on bottom oven rack, for 30 minutes. Cover the top with aluminum foil and bake additional 15-20 more minutes.
• 7. Cool in pan on a wire rack. Remove sides of pan. Cut into wedges. Serve

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

MEDITERRANEAN PASTA TORTE

Steps:

• 1. Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish and 14x12-inch sheet of foil with nonstick cooking spray. Set aside. In Dutch oven or large saucepan, cook ziti to desired doneness as directed on package. Drain return to Dutch oven. Cover to keep warm.2. Meanwhile, in medium saucepan, combine eggplant, onion, tomato sauce, cinnamon and oregano mix well. Bring to a boil. Reduce heat to low simmer 10 to 15 minutes or until onion and eggplant are crisp-tender, stirring frequently.3. In another medium saucepan, combine 1/2 cup of the milk, flour, salt and pepper mix with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Remove from heat.4. In medium bowl, beat eggs gradually add half of the hot milk mixture to beaten eggs, stirring constantly. Stir egg mixture back into mixture in saucepan. Add cheese mix well. Add to cooked ziti toss gently to coat evenly. Place half of ziti mixture in sprayed dish. Spoon tomato sauce over ziti. Top with remaining ziti mixture. Cover tightly with sprayed foil.5. Bake at 350°F. for 35 to 45 minutes or until casserole is bubbly.6. In small bowl, combine bread crumbs and melted margarine mix well. Sprinkle over top bake uncovered for an additional 5 minutes. Let stand 5 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 4 g 20% * Cholesterol: 85 mg 28% * Sodium: 740 mg 31% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 4 g 16% * Sugars: 11 g * Protein: 17 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 1/2 Vegetable, 1/2 Lean Meat, 1 Fat or 3 1/2 Carbohydrate, 1 1/2 Vegetable, 1/2 Lean Meat, 1 Fat

MEDITERRANEAN TORTE

Steps:

• Cut 1 bread loaf in half crosswise. Roll out 1 half on a lightly floured surface into a 10" circle. Cover, and set aside. Press together remaining 1 1/2 dough loaves, and roll out onto a lightly floured surface into a 12" circle. Fit dough into a 9" springform pan, allowing edges to overhang. Drain spinach, artichokes, red peppers and olives. Press spinach and red peppers between layers of paper towels and set aside. Saute mushrooms in a nonstick skillet 8 minutes; drain. Layer half of salami, mushrooms, and olives in dough lined pan; top with half of cheese slices. Layer with half of ham, spinach, peppers, remaining salami, remaining ham, and artichokes. Sprinkle with oregano, pepper, thyme, marjoram, and tarragon. Top with remaining cheese slices. Stir together egg and water; brush on overhanging pastry edges. Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture. Bake at 350 on bottom oven rack 30-35 minutes. Remove from oven and cover with aluminum foil, if necessary to prevent excessive browning. Bake 15-20 more minutes. Cool in pan on wire rack. Remove sides of pan and cut into wedges.