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.
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 coarsely chopped 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.
Serves 32 appetizer servings.
Recipe and photograph provided courtesy of Pork, Be Inspired®.