Ingredients:
1- 6 oz jar of River Wave Foods Tapanui Tapenade
1-8 oz brick of cream cheese
1- 5 oz round of Boursin cheese
1 cup walnuts
4-5 T brown rice syrup (you can also use regular or brown sugar)
1 sprig of fresh rosemary or thyme
Crackers and/or slices of apples and pear
1. Place cream cheese and Boursin cheese in food processor. Blend together until cheeses are evenly mixed
2. With a non-stick spray, coat the inside of a 4” wide X 2-3” high round mold (an 8 oz deli tub works well)
3. Take ½ of the cheese mixture and ½ of the tapenade and alternate layers starting with the cheese. You should have 2 layers of each. Refrigerate for at least 2 hours.
4. When time to serve invert mold and place torte on plate. Cover with candied walnuts* and garnish with fresh herb. Serve with crackers and fruit.
*to candy nuts: lightly toast walnuts in a cast iron skillet on low flame. Add syrup and stir constantly for 3-5 minutes. Place candied nuts on foil or wax paper and allow to cool. Crush into smaller pieces
