Mediteranean Torta

Mediteranean Torta

This could be a great Campfire Recipe if you make it in advance and take it along in your cooler. It's a wonderful spread for bagels in the morning for breakfast or served with crackers as an appetizer.


  • 1/2  c  sun-dried tomatoes (dry packed)
  • 1  c  pine nuts, finely chopped
  • 1/2  c  butter, softened
  • 3  Tbsp  butter, softened
  • 1  package (8 oz.) cream cheese, softened
  • 1/2  c  (4 oz.) crumbled feta cheese
  • 1  c  fresh basil leaves
  • 1  jar (7 oz.) roasted red peppers, drained well and patted dry


In a small bowl, cover sun-dried tomatoes with boiling water; let stand until softened; about 30 minutes. Then drain and pat dry. Line a 7x3-inch loaf pan with plastic wrap; set aside. Mix chopped pine nuts with 3T of butter until well distributed (more or less butter as desired). Press in an even layer into pan. With electric mixer, beat cream cheese, feta, and 1/2 c butter until fluffy. Spread one-third of cheese mixture over pine nut layer. In food processor, chop tomatoes and basil leaves, about 60 seconds. Spread over cheese mixture. Cover with even layers of another third of the cheese mixture, then the red peppers, then the final third of the cheese mixture. Overlap the plastic wrap to cover well and refrigerate until firm, at least three hours or up to two days. Unmold onto a serving plate. Serve with assorted crackers or bagels.

Sandra L. Walquist - Upper Arlington, OH

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