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Sundried Tomato Torte recipe is a snap to make

Sundried tomato torte is easy to put together.
Sundried tomato torte is easy to put together.
Cabot Cheese/Used with permission

Layered tortes look lovely on a holiday party table, but the construction can often be a pain. That’s not the case with this tangy torte, which uses just a few easy-to-purchase ingredients. All you have to do is mix, spread, and chill.

The flavors are decidedly Mediterranean, so you might pair your torte with dishes that have a similar vibe for a Middle Eastern appetizer spread. Make sure your dishes are flavorful and authentic with one or more of these Examiner-approved recipes:

For other easy Middle Eastern additions, have plenty of olives and pita bread on hand. Swap the pine nuts for walnuts if pine nuts are not available (or not to your taste). If you’re feeling daring, add a layer of pesto or chopped Kalamata olives to your torte.

You can also serve the Sundried Tomato Torte as part of a more traditional holiday party, and because the colors look so festive, you might even want to make it the centerpiece. Serve the torte with your choice of good crackers or baguette slices.

Sundried Tomato Torte Recipe


1 container (6 oz.) Cabot Plain Greek-Style Yogurt
8 oz. Feta cheese, crumbled
2 garlic cloves
2 jars (14 oz. total) sundried tomatoes in oil, drained well
⅓ cup toasted pine nuts
Basil leaves (optional)
Bread or crackers for serving


Beat yogurt and cheese together with an electric mixer until well blended and set aside. In a food processor, pulse the garlic until coarsely chopped, then add tomatoes and pine nuts and pulse until chopped fine. Line a small bowl with plastic wrap and spread ⅓ of the Feta and yogurt mixture in the bottom. Top with half of the sundried tomato mixture. Follow with another layer of Feta and yogurt and the remaining tomato mixture. Top with the final layer of yogurt and cheese. Cover and chill in the refrigerator for at least four hours. When chilled, invert bowl onto a serving plate and garnish with basil leaves. Serve with crackers or bread slices.

Recipe adapted from and courtesy of Cabot Creamery.

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