MEDITERRANEAN TORTE
This Mediterranean Torte is a show-stopper. Filled with a variety of meats, vegetables and provolone cheese, this dish is both beautiful and filling.
Provided by linda hennessey
Categories Sandwiches
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Roll out one package of the refrigerated bread dough into a 12-inch circle. Fit dough into a 9-inch springform pan, allowing edges to overhang. Layer on Top of Dough: 1/2 salami all muchrooms all olives 1/2 cheese 1/2 ham all spinach all peppers 1/2 salami 1/2 ham all artichokes 1/2 cheese
- 2. Stir together eag and water; brush on overhanging pastry edges. Top torte with second rolled out packaged dough, crimping as necessary and press to seal. Brush top with remaining egg mixture.
- 3. Bake at 350 degrees on bottom oven rack for 30 minutes. Cover top with aluminum foil and bake additional 20 minutes. Cool on wire rack. Remove sides of pan. Cut into wedges.
MEDITERRANEAN TORTE
This impressive Torte Recipe tastes as good as it looks. You can change out the meats and cheeses to suit your taste.
Provided by linda hennessey
Categories Sandwiches
Time 1h25m
Number Of Ingredients 16
Steps:
- 1. Roll out each bread loaf, on lightly floured surface, into a 12-inch circle. Fit one dough into a 9-inch springform pan, allowing edges to overhang.
- 2. Drain all the liquid out of the canned ingredients and get out excess moisture in spinach and red pepper strips, with paper towels. Set aside.
- 3. Saute the mushrooms using a nonstick skillet for 5-8 minutes. Drain.
- 4. Layer in this order: 1/2 Salami All Mushrooms All Olives 1/2 Cheese 1/2 Ham All Spinach All Peppers 1/2 Salami 1/2 Ham All Artichokes 1/2 Cheese
- 5. Brush egg mixture on overhanging pastry edges. Top the torte with remaining round shaped bread dough. Fold overhanging edges over top pastry, crimping as necessary to seal. Brush top with remaining egg mixture.
- 6. Bake at 350 degrees, on bottom oven rack, for 30 minutes. Cover the top with aluminum foil and bake additional 15-20 more minutes.
- 7. Cool in pan on a wire rack. Remove sides of pan. Cut into wedges. Serve
MEDITERRANEAN LAYERED TORTE
This is a beautiful appetizer to serve at Christmas, or Thanksgiving. Serve this with slices of warm pita bread, toasted baguettes, or crackers of your choice.
Provided by southern chef in lo
Categories Cheese
Time P1DT20m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
- 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.
- 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.
- Cover and refrigerate at least 24 hours, but no more than 48 hours.
- When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.
Nutrition Facts : Calories 93.6, Fat 8.3, SaturatedFat 4.5, Cholesterol 22.1, Sodium 144.4, Carbohydrate 3, Fiber 0.8, Sugar 0.2, Protein 2.6
MEDITERRANEAN SLICES
Keep sliced roasted peppers, puff pastry and artichokes in the freezer and you'll never be stuck for a smart starter again
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don't cut all the way through the pastry. Place on a baking sheet.
- Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
- Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.
Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.98 milligram of sodium
MEDITERRANEAN TORTA
Make and share this Mediterranean Torta recipe from Food.com.
Provided by CMRath
Categories One Dish Meal
Time 50m
Yield 1 pan, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Coat 8 or 9 inch springform pan with vegetable cooking spray. Place 1 tortilla in bottom of pan. Spread tortilla with 3 tablespoons spinach. Top with about 2 tablespoons of each: Feta, Roasted peppers, tomato, French Fried Onion rings and 2 teaspoons of olives.
- 2. Repeat to make 3 more layers. Place remaining tortilla on top; coat with vegetable cooking spray. Bake 25 minutes or until heated through.
- 3. Sprinkle with mozzarella cheese and remaining onions; bake 5 minutes or until onions are golden. Cut into wedges to serve.
- Makes 8 appetizers or 4 main dish servings.
Nutrition Facts : Calories 288.8, Fat 15, SaturatedFat 8.3, Cholesterol 44.4, Sodium 1957.8, Carbohydrate 26.6, Fiber 2.9, Sugar 3.6, Protein 12.7
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3/5 (2)Category EntreeCuisine MediterraneanTotal Time 1 hr 25 mins
- Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish and 14x12-inch sheet of foil with nonstick cooking spray. Set aside.
- In Dutch oven or large saucepan, cook ziti to desired doneness as directed on package. Drain; return to Dutch oven. Cover to keep warm.
- Meanwhile, in medium saucepan, combine eggplant, onion, tomato sauce, cinnamon and oregano; mix well. Bring to a boil. Reduce heat; simmer 10 to 15 minutes or until onion and eggplant are crisp-tender, stirring frequently.
- In another medium saucepan, combine 1/2 cup of the milk, flour, salt and pepper; mix with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Remove from heat.
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