Creamy Cheese Torta with Prosciutto, Kalamata Olives, and Fig Jam

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[Notes from Andrea: I originally wrote this recipe as part of a promotion for The Real Women of Philadelphia contest in 2011. The site and videos created for the contest have been taken down, but I am leaving the recipe here for my readers to enjoy!]

I’m excited to be working with The Real Women of Philadelphia and GoodBite again this year, and as part of their recipe contest, I created two video recipes to share with you. This first recipe is for an elegant yet easy appetizer, an Italian goat and cream cheese layered torta with prosciutto, Kalamata olives, and fig jam. The appetizer plays texture and flavors against each other: the richness of the goat and cream cheeses, the saltiness of the prosciutto and olives, and the sweetness of the fig jam.

You can create your own dishes with cream cheese for a chance to win $500. Visit The Real Women of Philadelphia for more details.

Creamy Cheese Torta with Prosciutto, Kalamata Olives, and Fig Jam
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Serves: 12 servings
Ingredients
  • 8 ounces (227 g) Philadelphia Cream Cheese, softened
  • 8 ounces (227 g) goat cheese, softened
  • 1/4 cup (60 ml) milk
  • 2 cloves garlic, minced
  • 1/4 cup chopped chives
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper, freshly ground
  • 1/2 cup finely chopped Kalamata olives
  • 4 slices prosciutto, cut in thin strips
  • 1/2 cup fig jam
  • SERVE WITH
  • whole grain crackers
  • thin sliced toasted artisan bread
Preparation
  1. In a medium mixing bowl, mix the cream cheese, goat cheese, and milk until it is smooth and spreadable, about 2 minutes. Add the minced garlic, chives, salt, and pepper and mix well.
  2. Line a 7-1/2x3-1/2x2-inch loaf pan or 1-quart bowl with plastic wrap.
  3. Carefully spread one-third of the cheese mixture around the bottom of the pan. Add the prosciutto strips, spreading it to the edges of the pan. Spread another third of the cheese mixture over the prosciutto layer. Sprinkle the chopped olives over the cheese, spreading to the edges of the pan. Top with the remaining cheese mixture, spreading it smooth.
  4. Fold the plastic wrap over to cover the torta and refrigerate for at least 2 hours, overnight is best.
  5. To serve, fold back the plastic wrap and invert it onto a serving plate. Carefully remove the plastic wrap from the top of the torta. Let the torta stand at room temperature for 10 minutes, then top with the fig jam before serving.
More Information
Equipment

medium mixing bowl
hand mixer
7-1/2x3-1/2x2-inch loaf pan or 1-quart bowl
plastic wrap

Recipe Notes

Prep time does not include refrigeration time.

More Recipes with Cream Cheese

Andrea Meyers - Creamy Grape Salad with Almonds Andrea Meyers - Caramelized Onion Dip Andrea Meyers - Spicy Pumpkin Whoopie Pies

Disclosure: I am a paid contributor for The Real Women of Philadelphia.

[Disclosure: This blog earns a small commission through affiliate links.]

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