Smoky Cheddar & Tapenade Torta

By Astrid

The distinct flavors and layers of this torta create a flavorful and colorful spread

Ingredients

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

Details

Servings 32

Preparation

Step 1

1. Open ripe olive and chipotle pepper cans using Smooth-Edge Can Opener. Chop ripe olives, one chipotle pepper and green olives separately using Food Chopper. (Set aside remaining olives and peppers for another use). Set chopped ripe ovies and chipotle pepper aside.
2. For green onion layer, place 1/4 cup of the green olives, 8 oz of the cream cheese, green onions, 2 Tbsp 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 of the ripe olives in (2 qt) Prep Bowl; mix well. For cheddar layer, combine remaining cream cheese, cheddar cheese, sour cream, chipotle pepper ad adobo sauce in Stainless (2 qt) Mixing bowl; mix well.
3. Line Small Batter Bowl with plastic wrap; spread evenly with 1/2 cup of the cheddar layer. Top with green onion layer, spreading evenly using Small Spreader. 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.