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Sesame Oregano Cream Cheese Torte
- 1/3 cup sesame seeds
- 1 ½ TB dried oregano
- Pinch of salt
- 2- 8 oz round containers cream cheese, at room temperature
- 3 TB fruity olive oil
- Dash of sweet paprika
Remove each block of cream cheese from container in one piece. Pat into a disc shape about 1 ½” thick. Toast the sesame seeds in a small skillet over medium heat until they start to pop and become fragrant. Shake pan during toasting and remove right away to a small dish to cool. Add oregano and salt, mix well. Place one disc of cream cheese on a plate and cover with half of the sesame mixture. Drizzle half of the olive oil over top and cover with second disc of cream cheese. Sprinkle with the rest of the sesame mixture and drizzle remaining olive oil over top. Sprinkle the paprika over top for color.
