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Almond Torta Roma

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Member since 2006

Serves 20 | Prep Time | Cook Time


2 Pounds Cream Cheese, softened
1 Clove Garlic, minced
1 Teaspoon Italian Seasoning
1 Teaspoon Lemon Juice
Hot Pepper Sauce, to taste
1 Cup Sliced Almonds, toasted and divided
2 Tablespoons Pesto Sauce
1 Tablespoon Tomato Paste
1/2 Cup Chopped Italian Salami

In large bowl, beat cream cheese with garlic, Italian seasoning, lemon juice, and hot pepper sauce until fully blended.

Chop 3/4 cup of almonds and stir into cheese mixture.

Remove 1/2 cup of the cream cheese mixture to small bowl.

Beat in pesto sauce,set aside.

Remove another 1/2 cup cream cheese mixture to another small bowl and beat in tomato paste, set aside.

Spray a four cup fluted mold or mixing bowl with nonstick vegetable coating.

Pat 1 cup white cheese mixture evenly into mold. Pat in pesto mixture on top.

Pat chopped salami evenly over pesto layer.

Pat 1/2 cup white cheese mixture evenly over salami. Pat tomato cheese mixture over that.

Then pat remaining white cheese mixture.

Cover and chill in refrigerator.

Unmold onto serving platter.

Decorate with remaining 1/4 cup almonds.

Serve with crackers.

Pairs Well With


This is fun to make and looks nice too.

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