This is the big hit in our family. It makes a ton, like a whole loaf pan.
Pesto, Salmon, and Cream Cheese Torta
36 ounces cream cheese, room temperature 1 cup unsalted butter, softened 7 oz pesto 6 oz smoked salmon, finely chopped 4.5 oz can chopped black olives, drained
Using electric mixer or food processor, beat 24 oz cream cheese and butter until well blended. Mix 4 oz cream cheese and pesto in a small bowl. Mix 4 oz cream cheese and salmon in another small bowl. Mix remaining 4 oz cream cheese and olives in a third small bowl.
Line 9x5x3 inch loaf pan with plastic wrap. Spread 1/4 of butter mixture over bottom of pan, then spread pesto mixture. Gently spread another layer of butter mixture over that and then spread olive layer over. Spread another later of butter mixture, then spread salmon layer over. Lastly, spread remaining layer of butter mixture. Fold plastic wrap over to seal and chill until cold and firm, at least 6 hours. Can be made up to 3 days ahead. Serve with assorted crackers.
Post by liverandonions on Nov 27, 2014 22:57:29 GMT -5
Phyllo cups with Brie meted in the oven and topped with a dollop of fig preserves, cheese and crackers, pumpkin hummus. That's what I made today for apps.
This is all super helpful, I think I may have a good menu. Except I still don't get sausage balls.
i totally rolled my eyes at this. b/c what is so hard to understand about sausage balls??
but then i googled 'sausage balls' and now i understand why you don't get it. i don't get it either. i have never even heard of those and definitely have never seen them served anywhere. heh.
Best I can figure, it's a sausage crabcake. but I don't get it.