SMOKY CHEDDAR & TAPENADE TORTA

THE DISTINCT FLAVORS AND LAYERS OF THIS TORTA CREATE A FLAVORFUL AND COLORFUL SPREAD.

INGREDIENTS

• 12 oz (350 g) cream cheese, softened, divided
• 1 cup (250 mL) chopped green olives
• 1/2 cup (125 mL) plus 3/4 tsp (4 mL) sliced green onions
• 1/4 cup (50 mL) finely chopped fresh cilantro, divided
• 2   garlic cloves, pressed, divided
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) chopped ripe olives, divided
• 8 oz (250 g) sharp cheddar cheese, grated
• 1/3 cup (75 mL) sour cream
• 1   chipotle pepper in adobo sauce, chopped, plus 2 tbsp (30 mL) adobo sauce
•  Additional chopped fresh cilantro (optional)
•  Toasted baguette slices (optional)

DIRECTIONS

1. For green onion layer, place 8 oz (250 g) of the cream cheese, 1/4 cup (50 mL) of the green olives, green onions, 2 tbsp (30 mL) of the cilantro, one garlic clove and salt in Classic Batter Bowl; mix well. For tapenade, combine remaining green olives, remaining cilantro, remaining garlic clove and 1/4 cup (50 mL) of the ripe olives in (2-cup/500-mL) Prep Bowl; mix well. For cheddar layer, combine remaining cream cheese, cheddar cheese, sour cream, chipotle pepper and adobo sauce in Stainless (2-qt./2-L) Mixing Bowl; mix well.
2. Line Small Batter Bowl with plastic wrap; spread evenly with 1/2 cup (125 mL) of the cheddar layer. Top with green onion layer, spreading evenly. Top with tapenade. Spread remaining cheddar mixture over tapenade. Cover and chill about 2 hours or until firm. Invert torta onto serving platter. Remove plastic wrap. Top torta with remaining ripe olives and additional cilantro, if desired. Serve with baguette slices, if desired.

Yield:

• 32  servings of about 1 tbsp (15 mL) spread

Nutrients per serving:

Calories 80, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 1 g, Protein 2 g, Sodium 180 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1/2 medium-fat meat, 1 fat (0 carb)

Cook's Tips:

Lining the Small Batter Bowl with plastic wrap makes it easy to remove the torta when ready to serve.

Make-Ahead: Torta can be prepared and refrigerated in the batter bowl up to 3 days in advance.