Roasted Red Pepper, Ham and Parsley Torte

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Roasted Red Pepper, Ham and Parsley Torte Ingredients

1 1/2 cups butter divided	2 cups firmly packed parsley stems removed
3 3-ounce packages cream cheese	1/2 cup chopped green onion
4 ounces smoked ham coarsely chopped	1/2 cup drained and coarsely chopped roasted red peppers
3 tablespoons Madeira or Port divided	1/3 cup cubed ham

Instructions for Roasted Red Pepper, Ham and Parsley Torte

Place 1/2 cup butter, 3 ounces cream cheese, the 4 ounces chopped ham, 1 tablespoon wine and white pepper to taste; process until smooth. Remove to small bowl, cover and chill.
In processor, process another 1/2 cup butter, 3 ounces cream cheese, the parsley, green onion, 1 tablespoon of wine and white pepper to taste. Remove to small bowl, cover and chill.

Process remaining butter, cream cheese, the red peppers, remaining wine and pepper to taste until smooth; remove to small bowl, cover and chill. Line a glass 2-quart bowl or glass 9-inch pie plate with plastic wrap; sprinkle in cubed ham; spread the ham mixture, spread the red pepper mixture, and top with a layer of the parsley mixture. Cover and chill overnight. Unmold onto serving plate; let sit at room temperature for an hour before serving.

Main Ingredient: PorkCuisine: American

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