Roasted Red Pepper, Ham and Parsley Torte
This colorful molded torte serves a crowd, looks quite elegant on the
hors d'oeuvres table, and is easier to make than it looks. Make a day
ahead to let set, unmold about an hour before serving with crackers.
4 oz smoked ham, coarsely chopped
1 1/2 cups butter, divided
3 - 3 oz packages cream cheese
3 Tbsp Madeira, OR Port, divided
white pepper, ground, to taste
2 cups parsley, firmly packed, stems removed
1/2 cup green onion, chopped
1/2 cup roasted red peppers, drained and coarsely chopped
1/3 cup ham, cubed
Place 1/2 cup butter, 3 ounces cream cheese, the 4 ounces chopped ham, 1
tablespoon wine and white pepper to taste; process until smooth. Remove
to small bowl, cover and chill.
In processor, process another 1/2 cup butter, 3 ounces cream
cheese, the parsley, green onion, 1 tablespoon of wine and
white pepper to taste. Remove to small bowl, cover and chill.
Process remaining butter, cream cheese, the red peppers, remaining wine
and pepper to taste until smooth; remove to small bowl, cover and chill.
Line a glass 2-quart bowl or glass 9 inch pie plate with plastic wrap;
sprinkle in cubed ham; spread the ham mixture, spread the red pepper
mixture, and top with a layer of the parsley mixture.
Cover and chill overnight. Unmold onto serving plate; let sit at room
temperature for an hour before serving.
Makes: 32 servings
Nutritional Information Per Serving: Calories: 90 ; Protein: 2 g ; Fat:
9 g ; Sodium: 160 mg; Cholesterol: 25 mg ; Saturated Fat: 6 g ;
Carbohydrates: 1 g
Posted by: Darlene BC <dsharple@shaw.ca>
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