Red Pepper, Ham and Parsley Torte
Makes: 32 servings
Created by The MDM Team, Monday, October 22, 2007
Peppers and parsley and ham, oh my. A colorful torte to please a crowd; it looks elegant on the hors d’oeuvres table! Serve with crackers for an appetizing starter.
1 1/2 cups butter, divided use
3 (3 oz. each) pkg cream cheese
4 oz. smoked ham, coarsely chopped
3 tbsp. 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 cubed ham
Place 1/2 cup butter, 3 oz. cream cheese, the 4 oz. chopped ham, 1 tbsp. wine and white pepper to taste; process until smooth. Remove to small bowl, cover and chill.
In a blender, process another 1/2 cup butter, 3 oz. cream cheese, the parsley, green onion, 1 tbsp. 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.
Display in serving plate; let sit at room temperature for an hour before serving.
Make it a day ahead to let set, unmold about an hour before serving with crackers.