Red Pepper, Ham and Parsley Torte
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.
Ingredients
- 1 1/2 cup(s) butter,divided use
- 9 ounce(s) cream cheese
- 4 ounce(s) smoked ham, coarsely chopped
- 3 tablespoon(s) Madeira or Port, divided use
- 1/8 teaspoon(s) White pepper, ground, to taste
- 2 cup(s) firmly packed fresh parsley, stems removed
- 1/2 cup(s) chopped green onion
- 1/2 cup(s) drained and coarsely chopped roasted red peppers
- 2 16/25 ounce(s) cubed ham
Instructions
- 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.
Nutrition
Calories: 3767.78kcalCarbohydrates: 40.66gProtein: 66.58gFat: 381.71gSaturated Fat: 233.16gCholesterol: 1111.85mgSodium: 5680.86mgFiber: 7.29gSugar: 25.98g
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