An Elegant and Festive Appetizer

An Elegant and Festive Appetizer

Fig and Olive Tapenade Torta


1 jar of River Wave Foods Tapanui Tapenade (6 oz.)

1-8 oz. brick of cream cheese

1-5 oz. round of Borsin cheese

½ cup candied walnuts

1 sprig of fresh rosemary or thyme

1/4 cup pomegranate seeds

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; sprinkle with candied walnuts, fresh pomegranate seeds and garnish with a sprig of fresh rosemary or thyme

  • Serve with crackers and fruit