A few years ago, an acquaintance brought an appetizer like this to a cookout at my friend’s house. I can remember being awestruck over how beautiful it was. I could only assume that she had spent a great deal of time putting it together.
As it turns out, this Greek cheese torta is actually quite simple to prepare. I recently found a similar recipe in some Pampered Chef literature that might even be easier than the original version I had.
The white cheeses, green spinach and pistachios and bright red sun-dried tomatoes make for a lovely, colorful dish (Sorry I don’t have a picture). And of course, with all those ingredients, the flavor just explodes in your mouth.
If you’re heading to a cookout this weekend or next and you want to bring something a little different than the usual deviled eggs (not that I don’t adore deviled eggs), check out this recipe.
I always recommend that folks read recipes all the way through before they begin. With this one, you’ll see when you read it that the ingredients are going to be packed into a small to medium glass bowl, then inverted onto a platter to form a nice, round mound. You could make the torta ahead of time and leave it in the bowl until you’re ready to invert and serve.