Mediterranean Layered Torte

1. 1

   Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).

2. 2

   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.

3. 3

   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.

4. 4

   Cover and refrigerate at least 24 hours, but no more than 48 hours.

5. 5

   When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.