Saturday, July 20, 2013

Muffaletta Torte

This recipe was given to me by my co-worker, Jeff's wife, Mary Beth.  She made it for a shower and after one bite I had to have the recipe to make it for myself.  I made it for a birthday party and I had 3 people ask me for the recipe.  It's THAT kind of recipe.  ; )
  • 2 (8 oz.) cream cheese, softened
  • 1 C. Asaigo cheese, shredded
  • 2 T. butter, softened
  • ½ t. cayenne pepper
  • ¼ lb. Genoa or hard salami, sliced thin and finely chopped
  • ¼ lb. ham or mortadella,sliced thin and finely chopped
  • 1 C. olive salad mix, drained 
  1. Combine the cream cheese, Asaigo cheese, butter and cayenne pepper in a food processor until well combined and soft.
  2. To make the torte, line a container that holds at least 3 C. with foil or plastic wrap.  Spray with cooking spray and then add the drained olive salad (just use enough to make a thin layer).
  3. Using a greased spatula, spread 1/3 of the cream cheese mixture in a layer on top of the olive salad, add the ham layer, spread 1/3 of the cream cheese mixture, add the salami layer and then the last 1/3 of the cream cheese mixture.
  4. Cover the container and refrigerate for at least 2 hours before serving.
  5. When you are ready to serve, place the container on the serving dish and invert.  Carefully peel away the plastic wrap or foil.
  6. Serve with crackers.
Tips and Tricks:

  • I chop the salami and ham in the food processor.
  • I serve this with Wheat Thins.  They are sturdy enough to cut thorough the torte, so you don’t need to use a knife for spreading.  
  • I use the Rouses or Boscoli brand olive salad mix.  


  1. OMG. This is soooo tasty. It is beautiful too.

  2. This dip is absolutely wonderful!