Mediterranean Tomato and Cheese Appetizer

Serves #
Serves 8-10; Net Carbohydrates >2 grams per serving

Notes from the Chef

While your guests are waiting for the main course, this festive Mediterranean cheese appetizer will keep them very happy and satisfied. This dish is assembled up side down. Make it look pretty.
I suspect that this recipe can also be made with goat cheese but my friend Peter ruined goat cheese for me by suggesting it” tasted like you were licking a goat”.

Ingredients

• 4 TBSP. Chopped Sundried Tomatoes (about 6-8 pieces)
• 1 TBSP. olive oil
• 1- 8 0unce package cream cheese
• 3 ounces Feta cheese
• 2- tsp. dry basil
• 1 -Tsp. dry oregano
• 1 -Tbsp. fresh parsley chopped
• ½ cup pitted olives, cut in half

Preparation

1. Combine olive oil and chopped sun dried tomatoes and set aside.
2. Bring cheeses to room temperature.
3. Using an electric beater, combine cheeses and spices. Stir in ½ of the sun dried tomatoes.
4. Line a 5-6 inch flat bottomed bowl (a 2 cup soufflé dish works perfectly) with waxed paper or parchment paper.
5. Arrange the cut olives in a circular pattern over the bottom of the dish, rounded side down.
6. Gently spoon the cheese mixture into the bowl and press down lightly to make good contact with the olives.
7. Refrigerate at least 2 hours but over- night works as well
8. Run a knife around the edge of the cheese and invert onto a dish.
9. Place remaining chopped tomatoes in the center.
10. If you find it easier, you can certainly make the dish with the cheese on the bottom and the olives and tomato on the top
11. Serve with Lavash chips or Low carb pita or tortilla chips.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.