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Feta Fruit Torta with crackers

Source of Recipe

I adapted from another recipe called Gorgonzola Fruit Torta


Recipe Introduction

This makes an impressive and beautiful appetizer. Tastes wonderful, too. I served it w/Breton crackers. Make it the night before (or atleast several hours in advance) to let the flavors blend. If you want to make it w/gorgonzola use about 1/2 the amount (about 3 oz.).

List of Ingredients

12 ounces 1/3-less fat cream cheese -- softened
6 ounces feta cheese -- crumbled (approx.)
2 tablespoons unsalted butter
1/8 teaspoon salt
1/4 cup + 2 T. or so dried cranberries
3 T. or so green onion -- chopped
3 T. or so fresh parsley -- chopped
1/4 cup + 2 T. to 1/2 cup dried apricots -- chopped
1/4 cup slivered almonds -- toasted


Recipe

With a hand mixer, mix cream cheese, feta, butter and salt. In a small bowl mix together green onion and parsley.

Line a smallish bowl (I used a small pyrex mixing bowl that is almost 3 liquid cups when filled to the top; measures 5 1/2 inches across at the top, is 2 3/4 inches measured at the bottom, and is 3 1/4 inches high) with saran wrap. Carefully layer in this order (making sure each layer goes all the way to the edges of the bowl, so you will be able to see each layer when you unmold it):

dried cranberries
1/3 cream cheese mixture (use slightly less than a third here)
green onion and parsley
1/3 cream cheese mixture
diced apricots
1/3 cream cheese mixture

Use a small spatula greased with cooking spray (or your fingers) to spread cream cheese mixture easily over other ingredients without mixing. Cover with saran wrap and pat down with the top of your hand. Chill overnight.

Take saran wrap off the top of the bowl and place a serving plate on top. Carefully flip so plate is on bottom. Remove bowl and carefully remove saran wrap. Let sit at room temp for a bit to soften cheeses. Top torta with slivered almonds. Serve with crackers. (I like it w/Breton crackers)