Fig and Olive Tapenade Torta
Posted 5 May 2016
1 jar of River Wave Foods Tapanui Tapenade (6 oz.)
1 -8 oz. brick of cream cheese
1- 5oz round of Borsin cheese
½ cup candied walnuts
1 sprig of fresh rosemary or thyme
Crackers and/or slices of apple and pear
Place cream cheese and Borsin cheese in food processor. Blend until evenly mixed
With a non-stick spray coat inside of a 4” wide X 2-3 “ round mold (deli tubs work great)
Starting with the cheese mixture put down a layer of cheese about ½ “ thick on the bottom and sides of the mold.
Now add a ½”thick layer of tapenade.Alternate layers of cheese and tapenade until all is used up.
Refrigerate for at least 2 hours
When time to serve invert mold and place torta on plate. Spinkle with candied walnuts, fresh pomegranate seeds and garnish with a sprig of fresh rosemary or thyme
Serve with crackers and fruit.