Edna’s Holiday Buzz

Mediterranean Yogurt Cheese Spread

This has been a favorite dish with my family, friends and neighbors for many years.  No cooking — just assembling!

Ingredients;

• one  32 oz carton of Low Fat Plain Yogurt.  The natural type without gelatin.
• 2-3 T Sun Dried tomatoes chopped in 1/8 to 1/4 bits. I use the kind preserved in olive oil.
• 2 T Pesto Sauce
• 2-3 T chopped Kalamata olives, olive Tapenade or your favorite
• Optional; red pepper flakes

One day or the night before;

• Line a medium to large strainer with coffee filters.
• Add entire contents of yogurt.
• Cover with more coffee filters. Place a plate over yogurt to weigh it down
• Place  strainer, with yogurt, over glass bowl to catch the whey and then place in the refrigerator.
• The yogurt should reduce by 1/2 the container size.

Line a 6″ x 2″ +/- dish with plastic wrap. Leave enough plastic wrap to cover the top. This will help release the torte from the dish when it is inverted onto the serving platter.

Begin layering:

1. On the bottom of the dish place a scattering of tomatoes, olives and pesto.
2. Cover width of dish with a layer of yogurt cheese
3. Spread a layer of tomatoes
4.  and make certain that you can see each layer  from the side
5. Add another layer of Yogurt cheese
6. Layer of pesto
7. Layer of Yogurt cheese
8. Layer of olives (add pepper flakes if you desire)
9. Finish with Yogurt cheese
10. Cover with plastic wrap.

Refrigerate until party time.  To serve open plastic wrap,

• place a plate over the top of the container
• flip it over,  remove plastic wrap and add a couple of butter knives.
• Serve with whole grain crackers

This can be made several days in advance. Leftover torte is great on salads and sandwiches.

Recipe from:

Patty Coleman

www.ednasholidayplace.com