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.
Roasted Red
Pepper, Ham and Parsley Torte
1 1/2 cups butter, divided
use
3 (3-ounce each) packages cream cheese
4 ounces smoked ham, coarsely chopped
3 tablespoons Madeira or Port, divided use
White pepper, ground, to taste
2 cups firmly packed fresh parsley, stems removed
1/2 cup chopped green onion
1/2 cup drained and coarsely chopped roasted red peppers
1/3 cup cubed ham
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.
