If you are having company over for Thanksgiving or just for fun try this yummy spin on a traditional cheese ball. It is pretty and so yummy. It is also very easy to make, but seems difficult. People will be so impressed with your awesome cooking abilities.
Greek Cheese Torta
Ingredients:
1 loaf (16 oz) French baguette
Garlic Oil or olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2 pkg (8 oz each) cream cheese, softened
2 tbsp Greek Rub
2 pkg (4 oz each) crumbled feta cheese
1/2 cup sun-dried tomatoes in oil, drained and patted dry
3 tbsp shelled pistachios
Directions:
1. Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely. If you don't like the bread hard you can also just cut and serve it without cooking it. (I like to do half cooked and half uncooked)
2. Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
3. Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
4. To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios using Food Chopper; press onto top of torta. Serve with toasted or untoasted baguette slices.
Yield: 32 servings