The ultimate easy holiday appetizer recipe, this Christmas Torte makes a beautiful, savory addition to any holiday party.
~by Regan Jones, RD
According to my husband -- Mr ReganMillerJonesInc as some of you know him -- when people find out your wife is a food blogger, the expectation level for what you'll bring to the holiday office party is exceptionally high. But I sent him out the door this morning, appetizer in hand, with what I know will be a winner.
Surely you've felt that same pressure at your own parties? Nobody wants to show up with the lame dip that doesn't get eaten or the tray of grocery store cookies that just takes up space on the dessert table.
There are a lot of things I haven't perfected in life... like how to get my kids to focus on putting on their shoes when we're running late or how to pull my hair into a messy pony tail that looks cute, not well, just messy... but Christmas party appetizers? I've got mad skills in that department, thanks to this:
This is my Savory Christmas Torte. It's a recipe that I've adapted and tinkered with over the years to render ultimate appetizer perfection. It's super easy. Terribly festive. And unbelievably yummy -- 3 qualities that make it the only holiday appetizer recipe you'll ever need.
You're welcome. Consider it my present to you.
Merry Christmas, Happy Holidays and best wishes for the New Year!
The ultimate holiday appetizer, Christmas Torte makes a beautiful addition to any holiday party via @ReganJonesRD Tweet this
Savory Christmas Torte
- 1 (8-ounce) package cream cheese, softened
- 4 ounces crumbled feta cheese
- 3 tablespoons pesto sauce
- 1 cup packed basil leaves
- 1 jar sundried tomato halves, drained well
- Line a small bowl with plastic wrap (be sure to leave enough wrap to hang over the sides.)
- Add cream cheese and feta to bowl of a food processor and pulse until combined. Remove mixture to a separate bowl. Spoon 1/3 of mixture into bottom of lined bowl, spreading evenly to edges.
- Add pesto and basil to food processor; pulse until combined and spread evenly to edges over cream cheese layer in lined bowl. Top with another 1/3 of cream cheese mixture, spreading evenly to edges.
- Add sundried tomato halves to food processor; pulse until combined and spread evenly to edges over cream cheese layer in lined bowl. Top with remaining 1/3 of cream cheese mixture, spreading evenly to edges.
- Wrap up edges of wrap over top of torte and press firmly (add additional wrap if needed to ensure torte is completely covered.) Refrigerate overnight or at least 4 hours.
- To serve, remove any extra wrap placed over top of bowl. Invert onto serving platter. Lift off bowl and carefully remove wrap. Serve with crackers.
(Note: The cream cheese mixture spreads best when it's at room temperature or evenly slightly warm. To help spreading, I often use an offset spatula rinsed with warm water.)