Roasted Red Pepper, Ham and Parsely Torte

Ingredients

• 1 1/2 cups butter, divided use
• 3 (3 ounce) packages cream cheese
• 4 ounces smoked ham, coarsely chopped
• 3 tablespoons madeira wine, divided use (can use Port)
• white pepper, to taste
• 2 cups firmly packed fresh parsley, stems removed
• 1/2 cup green onion, chopped
• 1/2 cup roasted red pepper, drained and coarsely chopped
• 1/3 cup cubed ham

Directions

1. 1

   Place 1/2 cup butter,3oz. cream cheese, 4oz. chopped ham,1 tablespoons wine and white pepper. Process until smooth. Remove to small bowl, cover and chill.

2. 2

   In processor, process another 1/2 cup butter, 3 oz. cream cheese, the parsley, green onion, 1 tablespoons wine, and white pepper. Remove to small bowl; cover and chill.

3. 3

   Process remaining butter, cream cheese, the red peppers, remaining wine, white pepper to taste, until smooth; remove to small bowl, cover and chill.

4. 4

   Line a glass 2-qt. bowl or 9-inch pie plate with plstic wrap. Sprinkle in cubed ham. Spread the ham mixture, spread the red peppers, mix and top with a layer of the parsley mix. Cover and chill over night.

5. 5

   Unmold onto serving plate; let sit at room temperature for an hour before serving.