Mediterranean Layered Torte
Elevate your appetizer game with this stunning Mediterranean Layered Torte, a vibrant harmony of roasted vegetables, creamy goat cheese, fresh herbs, and crunchy pine nuts layered between soft rounds of pita bread. This make-ahead masterpiece combines caramelized eggplant, zucchini, and bell peppers with the bold flavors of sun-dried tomatoes and basil-infused cheese, all pressed together for a beautifully sliceable dish. Perfect for parties or special occasions, this no-fuss recipe is not only visually impressive but also bursting with Mediterranean flavors. Serve it as an unforgettable centerpiece that will have your guests savoring every bite!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 2 Red bell pepper
- 1 Yellow bell pepper
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Goat cheese
- 4 ounces Cream cheese
- 0.5 cup Sun-dried tomatoes (in oil)
- 0.5 cup Fresh basil leaves
- 0.25 cup Pine nuts
- 2 cups Spinach (fresh)
- 2 rounds Pita bread or flatbread
Instructions
Preheat your oven to 425°F (220°C).
Slice the eggplant and zucchini into 1/4-inch-thick rounds. Cut the bell peppers into thick slices.
Arrange the eggplant, zucchini, and bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
Roast the vegetables in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Set aside to cool.
In a medium bowl, combine goat cheese and cream cheese. Mix until smooth and well incorporated.
Finely chop the sun-dried tomatoes and fresh basil leaves. Stir them into the cheese mixture.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove from heat and set aside.
Line a springform pan or a deep bowl (6-8 inches in diameter) with plastic wrap, leaving enough overhang to cover the top later.
Place one round of pita bread or flatbread at the bottom of the pan as the base layer.
Spread a layer of the cheese mixture evenly over the bread.
Add a layer of roasted vegetables (eggplant, zucchini, and bell peppers) on top of the cheese.
Scatter a handful of fresh spinach leaves and a sprinkling of toasted pine nuts over the vegetables.
Repeat the process, layering cheese, vegetables, spinach, and pine nuts until all ingredients are used. Finish with a second round of pita bread or flatbread as the top layer.
Fold the overhanging plastic wrap over the top of the torte. Place a plate or a flat weight on top to press the layers together.
Refrigerate the torte for at least 2 hours or overnight to allow flavors to meld and the torte to firm up.
When ready to serve, carefully remove the torte from the pan or bowl using the plastic wrap. Peel away the plastic and transfer to a serving plate.
Slice into wedges and serve at room temperature. Enjoy your Mediterranean Layered Torte!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.2 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
