Are you looking for a fabulous appetizer? This is it! One of my absolute favorites because the Mediterranean flavors are so delicious–but it can be prepared several days ahead, making it so convenient! I’ve even made it several weeks ahead and frozen it–then thawing before serving.

TriColorSpread

To make it, I first make three different layers of filling…and line a pan with plastic wrap, leaving a good amount of plastic wrap overhanging the pan.

Pan_3Layers

I mix up the ingredients for each layer in the food processor and put them into bowls. The first layer will be divided into thirds, and the green and red layers will be divided in halves. Begin by spooning a third of the white layer (first layer) into the plastic-wrap-lined pan…

First Layer

This is perhaps the most difficult layer to spread because the plastic wrap wants to lift up away from the pan. But just stay steady and don’t be a perfectionist! On top of the creamy white layer, spread half of the green, pesto layer…

Layer Two

Next, spread half of the red (third) layer…

Layer Three

And then repeat those three layers…white, green then red…

Layer Four

Layer Five

The final layer is the rest of the white layer…like frosting on a cake…

Layer Seven

Once the final layer is spread out over the sun-dried tomatoes, just lift up the edges of the plastic wrap so it is all enclosed…

Wrap Up

Your appetizer can go into the fridge for an hour (it needs some time to set), a day, or five days. I like to bring it to room temperature before unwrapping the top plastic wrap and turning it over onto a platter. The plastic wrap will peel right off, and voila! This delicious appetizer with Mediterranean flavors and Italian colors is ready to enjoy on crackers or thin slices of Italian bread.

TriColorSpreadCloseUp

Don’t feel “locked into” a loaf pan! Though it’s a little more difficult to evenly divide up the filling into other shaped pans, try it! I used heart-shaped pans for my daughter’s wedding in keeping with the theme of love. And because the colors also go so well with Christmas, last year I made a number of these appetizers in my large muffin tins putting one on each of the ten tables at our Christmas banquet surrounded by crackers.

So that’s how to make this delicious Mediterranean appetizer…and here’s the recipe for the three layers. Enjoy!

Ciao!

Debbie

Mediterranean Tri-Colored Appetizer

Mediterranean Tri-Colored Appetizer

Ingredients

  • 1 pkg. (8 oz./200 g) cream cheese
  • 1/2 C. (2 oz. /50 g) feta cheese
  • 1 can artichoke hearts, drained and finely chopped
  • 1 C. loosely packed spinach leaves (rinsed and dried)
  • 3/4 C. loosely packed parsley (preferably Italian, flat-leaf)
  • 1/4 C. loosely packed fresh basil leaves
  • 1 tsp. garlic
  • 1/4 C. (50 g) chopped walnuts
  • 1 C. (40 g) grated Parmesan cheese
  • 1/4 C. (60 ml) olive oil
  • 1-1 1/2 C. finely chopped sun-dried tomatoes (drained from olive oil)

Instructions

  1. Crumble feta cheese and mix with cream cheese. Add in finely chopped artichokes. Set aside.
  2. Combine spinach, parsley, basil, garlic, walnuts, and Parmesan in food processor. Process until smooth. Drizzle olive oil in feed tube. Set aside.
  3. Chop sun-dried tomatoes--either in a food processor or by hand.
  4. Line loaf pan(s) with plastic wrap, leaving extra wrap hanging over sides. Spread one third of the white mixture evenly over the bottom of the pan. Next, spread half the pesto mixture and arrange a layer of sun-dried tomatoes on top. Repeat layers. Cover with overhanging plastic wrap and refrigerate at least one hour. You can store in the fridge for up to five days.
  5. Invert onto a platter 30 minutes before serving and serve with crackers or bread.
http://ciaofromdebbie.com/recipes/appetizers/mediterranean-tri-colored-appetizer/

7 Comments

  1. 3-1-2015

    Welcome Back Debbie! I’ve missed your posts!

    I have a quick question about this recipe: What is the size pan you are using here? Is it a standard US-sized loaf pan (10 x 20 cm / 8×4 inches) or is it something smaller?

    Thanks! I want to give this one a try!

    • 3-2-2015

      Janet, my things are all in storage so I can’t measure the pan but I know it’s a bit smaller than a standard bread pan. It can be made in a larger pan–and just won’t be as high. Or, if you use something smaller–such as the muffin tins I used at Christmas–if you DO have one or two fillings that are left over, they can just be served by themselves like any spread or dip would be.

  2. 3-1-2015

    This looks wonderful! Printing it out for our next annual Christmas Eve finger foods buffet – always looking for something new and different to add to the spread. Thanks for sharing this!

    • 3-2-2015

      Oh, don’t wait until next Christmas! It’s good any time–the colors are not only Christmas colors but Italian colors too!

  3. 3-2-2015

    Wow…..this is a keeper. Good to hear from you again!

    • 3-2-2015

      You too, Anna! Hope you’re doing well!

  4. 3-2-2015

    That looks so delicious..I know it could become one of my favorites..
    Blessings

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