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SMOKY CHEDDAR & TAPENADE TORTA

  • 12 oz (350 g) cream cheese, softened, divided
  • 1 cup (250 mL) chopped green olives
  • 1/2 cup (125 mL) plus 3/4 tsp (4 mL) sliced green onions
  • 1/4 cup (50 mL) finely chopped fresh cilantro, divided
  • 2   garlic cloves, pressed, divided
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) chopped ripe olives, divided
  • 8 oz (250 g) sharp cheddar cheese, grated
  • 1/3 cup (75 mL) sour cream
  • 1   chipotle pepper in adobo sauce, chopped, plus 2 tbsp (30 mL) adobo sauce
  •  Additional chopped fresh cilantro (optional)
  •  Toasted baguette slices (optional)

DIRECTIONS

  1. For green onion layer, place 8 oz (250 g) of the cream cheese, 1/4 cup (50 mL) of the green olives, green onions, 2 tbsp (30 mL) of the cilantro, one garlic clove and salt in Classic Batter Bowl; mix well. For tapenade, combine remaining green olives, remaining cilantro, remaining garlic clove and 1/4 cup (50 mL) of the ripe olives in (2-cup/500-mL) Prep Bowl; mix well. For cheddar layer, combine remaining cream cheese, cheddar cheese, sour cream, chipotle pepper and adobo sauce in Stainless (2-qt./2-L) Mixing Bowl; mix well.
  2. Line Small Batter Bowl with plastic wrap; spread evenly with 1/2 cup (125 mL) of the cheddar layer. Top with green onion layer, spreading evenly. Top with tapenade. Spread remaining cheddar mixture over tapenade. Cover and chill about 2 hours or until firm. Invert torta onto serving platter. Remove plastic wrap. Top torta with remaining ripe olives and additional cilantro, if desired. Serve with baguette slices, if desired.

Smoky Cheddar & Tapenade Torta