Mediterranean Layered Torte

Elevate your appetizer game with this stunning Mediterranean Layered Torte, a vibrant harmony of roasted vegetables, creamy goat cheese, fresh herbs, and crunchy pine nuts layered between soft rounds of pita bread. This make-ahead masterpiece combines caramelized eggplant, zucchini, and bell peppers with the bold flavors of sun-dried tomatoes and basil-infused cheese, all pressed together for a beautifully sliceable dish. Perfect for parties or special occasions, this no-fuss recipe is not only visually impressive but also bursting with Mediterranean flavors. Serve it as an unforgettable centerpiece that will have your guests savoring every bite!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 2 Red bell pepper
• 1 Yellow bell pepper
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 ounces Goat cheese
• 4 ounces Cream cheese
• 0.5 cup Sun-dried tomatoes (in oil)
• 0.5 cup Fresh basil leaves
• 0.25 cup Pine nuts
• 2 cups Spinach (fresh)
• 2 rounds Pita bread or flatbread

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the eggplant and zucchini into 1/4-inch-thick rounds. Cut the bell peppers into thick slices.

Step 3

Arrange the eggplant, zucchini, and bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Set aside to cool.

Step 5

In a medium bowl, combine goat cheese and cream cheese. Mix until smooth and well incorporated.

Step 6

Finely chop the sun-dried tomatoes and fresh basil leaves. Stir them into the cheese mixture.

Step 7

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove from heat and set aside.

Step 8

Line a springform pan or a deep bowl (6-8 inches in diameter) with plastic wrap, leaving enough overhang to cover the top later.

Step 9

Place one round of pita bread or flatbread at the bottom of the pan as the base layer.

Step 10

Spread a layer of the cheese mixture evenly over the bread.

Step 11

Add a layer of roasted vegetables (eggplant, zucchini, and bell peppers) on top of the cheese.

Step 12

Scatter a handful of fresh spinach leaves and a sprinkling of toasted pine nuts over the vegetables.

Step 13

Repeat the process, layering cheese, vegetables, spinach, and pine nuts until all ingredients are used. Finish with a second round of pita bread or flatbread as the top layer.

Step 14

Fold the overhanging plastic wrap over the top of the torte. Place a plate or a flat weight on top to press the layers together.

Step 15

Refrigerate the torte for at least 2 hours or overnight to allow flavors to meld and the torte to firm up.

Step 16

When ready to serve, carefully remove the torte from the pan or bowl using the plastic wrap. Peel away the plastic and transfer to a serving plate.

Step 17

Slice into wedges and serve at room temperature. Enjoy your Mediterranean Layered Torte!

Nutrition Facts

Serving size	(2145.7g)

Amount per serving	% Daily Value*
Calories	3202.8

Total Fat 230.5g	0%
Saturated Fat 88.7g	0%
Polyunsaturated Fat 17.9g
Cholesterol 292.7mg	0%
Sodium 10011.6mg	0%
Total Carbohydrate 203.2g	0%
Dietary Fiber 44.8g	0%
Total Sugars 83.7g
Protein 96.4g	0%

Vitamin D 0IU	0%
Calcium 774.2mg	0%
Iron 22.9mg	0%
Potassium 5997.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 11.8%

Carbs: 24.8%