[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.

📖 Recipe

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

Prep Time20

Chilling Time12

Total Time12 20

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free

Keyword: cream cheese, figs, gluten free, goat cheese, olives, prosciutto

Servings: servings

Calories: 119kcal

Author: Andrea Meyers

Equipment

medium mixing bowl
hand mixer
7-½x3-½x2-inch loaf pan or 1-quart bowl
plastic wrap

Ingredients

8 ounces Philadelphia Cream Cheese (softened)
8 ounces goat cheese (softened)
¼ cup milk
2 cloves garlic (minced)
¼ cup chopped chives
¼ teaspoon sea salt
⅛ teaspoon black pepper (freshly ground)
½ cup finely chopped Kalamata olives
4 slices prosciutto (cut in thin strips)
½ cup fig jam

SERVE WITH

gluten-free crackers
gluten-free thin sliced toasted artisan bread

US Customary - Metric

Preparation

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.
Line a 7-½x3-½x2-inch loaf pan or 1-quart bowl with plastic wrap.
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.
Fold the plastic wrap over to cover the torta and refrigerate for at least 2 hours, overnight is best.
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.