Muffuletta-Inspired Brunch Torte

Wisconsin Cheese Muffuletta-Inspired Brunch Torte  Recipe
Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar can be used in this recipe.


  1. Heat oven to 350°F.
  2. Place a greased 9-inch springform pan on double thickness of heavy-duty aluminum foil, about 18-inch square. Tightly wrap foil around pan.
  3. Unroll one crescent dough sheet. Press onto bottom of prepared pan; trim excess dough. (Seal perforations if using crescent rolls.) Bake for 15 minutes.
  4. Meanwhile, warm olive oil in a large skillet over medium heat. Add spinach; cook and stir until just wilted. Transfer spinach to paper towels; drain well. Whisk the 6 eggs, onion powder, salt and pepper in a large bowl.
  5. Layer crust with half of the ham and salami. Spread 1/3 cup olive tapenade over salami. Layer with half of the sun-dried tomatoes, cheddar and spinach. Spoon half of the egg mixture over top. Repeat layers, starting with the ham.
  6. Unroll remaining crescent dough sheet. (Seal perforations if using crescent rolls.) Place sheet over filling; trim excess dough. Whisk remaining egg; brush dough with egg wash.
  7. Cover pan with greased aluminum foil. Bake for 60 minutes. Uncover; bake for 10-12 minutes longer or until a thermometer inserted into torte reads 160°F. Let stand for 20 minutes. Carefully run a knife around edges of pan. Remove sides of pan. Cut into wedges.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Treat yourself to this award-winning artisan aged cheddar by Springside Cheese. It's a crumbly and creamy, full-flavored cheddar ideal for serving on a cheese board or melting into a saucy dish. Pair it with pinot noir and crackers, too!

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