A savory and creamy appetizer for holiday parties. Cream cheese, olives and sun-dried tomatoes combine into this beautiful torte to spread on toast or crackers. Recipe provided by Jill Silverman Hough.
2 8-ounce packages cream cheese
1 6-ounce can Lindsay® Organic Black Ripe Olives, Lindsay® Black Ripe Olives, Lindsay® Organic Green Olives Pitted, or a combination, drained
24 large basil leaves, plus sprigs for garnish
1 tablespoon olive oil
Salt and black pepper, to taste
6 tablespoons drained, chopped Julienne Sun-Dried Tomatoes
Crackers or toasts, for serving
Place 12-inch square of plastic wrap on work surface. Place one package cream cheese on plastic wrap and spread to about 3 1/2-by-7-inch rectangle or 5-inch square; repeat with remaining cream cheese. Fold plastic wrap to cover cream cheese and refrigerate until well chilled, about 1 hour.
Meanwhile, halve 5 olives and set aside. Place remaining olives, basil leaves, and oil in bowl of food processor and process to coarsely chop; add salt and pepper to taste.
Arrange one piece of cream cheese on serving plate; spread with about half of olive mixture. Arrange remaining cream cheese on top; spread with tomatoes. Spread sides of torte with remaining olive mixture. Garnish with halved olives and basil sprigs and serve, with crackers or toasts on the side.
