Combine cream cheese, crumbled feta and Italian seasoning in a food processor or with a
hand mixer in a medium bowl. Set aside.
Line a 1-quart bowl with plastic wrap, allowing 8 inches of wrap to extend over sides
of the bowl. Layer ingredients in this order: 1/2 of the Parmesan, 1/2 of the Caponata,
1/2 of the cream cheese mixture, the green onions, olives, artichoke hearts, remaining
Caponata, remaining cream cheese, remaining Parmesan. Fold plastic wrap over top and
refrigerate until firm and ready to serve. The spread may be made as much as two days
before serving.
To serve, remove from refrigerator and unfold plastic wrap. Place serving platter face
down on top of bowl. Flip it over and remove bowl. Carefully peel off plastic wrap. Serve
with pita chips or crackers.
VARIATION: Use the recipe as a base to start formulating layered spreads of your own.
For a classic combination, layer cream cheese mixed with dried dill with smoked salmon,
drained capers, chopped boiled egg and red onion to spread on toast points. Or create an
Indian-inspired version by combining the cream cheese with a teaspoon of curry powder and
chopped mango chutney, then layer with chopped green onions, peanuts and well-drained
crushed pineapple
Makes 18 appetizer servings.
