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

To Do

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.


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