The Christmas season is about family, friends and fellowship. It’s also about food — from grand feasts of turkey and stuffing to boundless snacks stretching our belts.
In the spirit of the holidays, the Tri-City News recently asked some of the people you read about to share their favourite must-try recipes.
I discovered this recipe 30 years ago and it quickly became the "go-to" appetizer for myself, my sister and my mom when entertaining.
This cheese tower is always a hit, is easy to make and can be made ahead and refrigerated or frozen.
Although it isn't only for the holiday season, the green and red layers make it holiday ready, and eating it always reminds me of seasonal gatherings.
Ingredients
Recipe yields about 1 ¾ cups…
- 6 oz. Feta cheese (softened)
- ¼ lb. cream cheese (softened)
- ¼ lb. unsalted butter, cut into pieces (softened)
- 6 tbsp. sundried tomatoes (minced)
- ½ garlic clove (peeled or crushed)
- ½ shallot, peeled (or replace with three green onions)
- ¼ cup parsley, minced
- 2 tbsp. sesame seeds, toasted (broil for a few minutes, watch carefully)
- 2 tbsp. dry white wine
- Three (3) more green onions
- white pepper
Directions
Combine the butter, cheeses, wine, shallot/onion, garlic and white pepper in a food processor. Blend until all ingredients are evenly incorporated.
Line a two cup straight sided mould with plastic wrap. (i.e. a yogurt container or similar shape). Make sure it can hold two cups. Cover the bottom and sides completely with the plastic wrap. It is okay if there are wrinkles, but smooth it down.
Combine the parsley, green onion, sun dried tomatoes, and sesame seeds in a bowl.
Add a layer of the sundried tomato mixture to the top of the mould (bottom of the container), and top with some of the cheese mixture. Repeat layers until the mold is filled, ending with a layer of cheese mixture. Two layers of each is fine.
Wrap plastic wrap over the top and gently press down to compact the layers.
Refrigerate for a few hours or until firm. To un-mould, turn the open side down on a plate and remove plastic wrap.
Serve with baguette slices or French bread cut into small pieces (any bread or crackers will do, but it is best with baguette rounds)
Chef’s note: Can be prepared up to five days in advance and refrigerated, or frozen up to six months
Leslie Stevens is the deputy chief of the Port Moody Police Department (PMPD).
