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Simple 5 Ingredient Savory Christmas Torte

The ultimate easy holiday appetizer recipe, this Savory Christmas Torte makes a beautiful, savory addition to any holiday party. 

savory Christmas torte

According to my husband when people find out your wife is a food blogger, their expectation for what you’ll bring to the office party is exceptionally high. Over the years his co-workers were conditioned to know that when it came to the holiday office party, there was really only one option — my Savory Christmas Torte.

Look, nobody wants to show up with the lame dip that doesn’t get eaten or the tray of grocery store cookies that just takes up space on the dessert table. But holidays are busy, office party or not. And I’ve learned — if it works, stick with it.

And this recipe works. Period.

savory Christmas torte

This easy 5 Ingredient Savory Christmas Torte is a recipe that I’ve tinkered with over the years to render the ultimate holiday appetizer perfection. 

It’s super easy. Terribly festive. And unbelievably yummy — 3 qualities that make it the only holiday appetizer recipe you’ll ever need.

Frequently Asked Question about this Savory Christmas Torte

Can I use homemade pesto?

Yes! The original recipe that inspired this easy version called for making your own pesto. I’ve found over the years, though, that this tastes just as good (given that I do incorporate some fresh basil). Overall it’s easier, though, than making your own pesto.

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savory Christmas torte

Simple 5 Ingredient Savory Christmas Torte


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  • Author: Regan at This Baking Life
  • Total Time: 10 minutes
  • Yield: 16 servings
  • Diet: Gluten Free

Description

Wondering what to make for your next Christmas party? This appetizer is always a crowd favorite. (And bonus – it’s SO easy. Just 5 ingredients!)


Ingredients

  • 1 (8-oz.) pkg. cream cheese, softened
  • 4 ounces crumbled feta cheese
  • 3 tablespoons jarred pesto sauce
  • 1 cup packed fresh basil leaves
  • 1 (8.5-oz.) jar sun-dried tomato halves, drained well

Instructions

  1. Line a small bowl with plastic wrap, leaving a 1-inch overhang on sides.
  2. Add cream cheese and feta to bowl of a food processor, and pulse until combined. Remove mixture to a separate bowl. Spoon one-third of mixture into bottom of lined bowl, spreading evenly to edges.
  3. Add pesto and basil to food processor; pulse until combined, and spread evenly to edges over cream cheese layer in lined bowl. Top with another one-third of cream cheese mixture, spreading evenly to edges.
  4. Add sun-dried tomato halves to food processor; pulse until combined, and spread evenly to edges over cream cheese layer in lined bowl. Top with remaining one-third of cream cheese mixture, spreading evenly to edges.
  5. Wrap up edges of wrap over top of torte, and press firmly (add additional wrap if needed to ensure torte is completely covered.) Refrigerate overnight or at least 4 hours.
  6. To serve, remove any extra wrap placed over top of bowl. Invert onto serving platter. Lift off bowl and carefully remove wrap. Serve with crackers.

Notes

Note: The cream cheese mixture spreads best when it’s at room temperature or evenly slightly warm. To help spreading, I often use an offset spatula rinsed with warm water.

  • Prep Time: 10 min
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 100
  • Sugar: 2.1 g
  • Sodium: 140 mg
  • Fat: 8 g
  • Carbohydrates: 3.5 g
  • Fiber: 0.5 g
  • Protein: 3.5 g

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