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Deli Salad Party Torte




Source of Recipe


internet


List of Ingredients




2 1/2 cups all-purpose baking mix

2 eggs

3/4 cup water

2 teaspoons Dill Mix, divided

2 packages (8 ounces each) cream cheese, softened, divided

2 teaspoons Dijon mustard, divided

1 garlic clove, pressed

8 ounces deli baked ham, finely chopped

4 green onions with tops, thinly sliced

1 can (3.25 ounces) pitted ripe olives, drained and sliced

1/2 cucumber, scored and thinly sliced

1 large carrot, cut into julienne strips

Directions:
1. Preheat oven to 400ºF. Line a stoneware bar ban with 13-inch piece of parchment paper. In a bowl, combine baking mix, eggs and water; mix just until dry ingredients are moistened. Pour batter into pan; spread evenly. Sprinkle with 1 teaspoon of the dill mix. Bake 16-18 minutes or until light golden brown; cool 10 minutes. Carefully lift bread onto cooling rack; cool completely.

2. In a bowl, combine one package of the cream cheese and 1 teaspoon of the mustard; whisk until smooth and set aside. In clean a bowl, combine remaining cream cheese, mustard, dill mix and garlic; whisk until smooth. Finely chop ham. Thinly slice green onions. Slice olives. Add ham, green onions and olives to cream cheese mixture; mix well. Score cucumber; remove seeds. Thinly slice cucumber. Cut carrot into julienne strips; cut strips into 1-inch pieces.

3. Invert bread onto smooth side of large cutting board; remove paper. Trim 1/4 inch around edge of bread; discard edges. Cut bread crosswise into 3 equal layers. Place one bread layer, dill side up, on a platter. Using a large scoop, place 6 scoops filling onto bread; spread to edges. Arrange cucumber slices in single layer around edge of filling; sprinkle with half of the carrot. Spread 2 tablespoons of the reserved cream cheese mixture over plain side of second layer of bread; invert over vegetables, pressing firmly. Repeat second layer as above. Top with third bread layer, pressing firmly. Attach open star tip to a decorator; fill with remaining cream cheese mixture. Pipe a border around top edge of torte. Chill 30 minutes. Slice.

Yield: 16 servings


Recipe