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Jan 25, 2012 07:35 PM

Savory Trifle?

Hello, I'm a long time reader, a first time poster. I'm in search of a savory trifle recipe. This is the fourth year I've hosted a Torte or Tart Party. Last year I opened it to Tapas with great success, this year I decided to add Trifles. Through my cookbooks and internet searches I've only been able to find dessert trifles. Are there any savory recipes out there? About 15 people will show up at my house this Saturday, I like to set a good example of what can be made. I will be making a Squash, Gorgonzola, and Sage Tart, and would like to add something else to it in case the guests decide on 'sweet' this year.

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  1. I've seen salads served in trifle bowls, which might work. You layer the salad. A cobb would be interesting prepared this way.

    But I do think there's potential in what you are thinking. To complement your tart, maybe using brioche for the bread, layered with a sauteed mix of mushrooms and a goat cheese mascarpone cream?

    2 Replies
    1. re: katecm

      Or a greek layered salad...lettuce, tomatoes, olives, cucumbers, feta, etc...

      1. re: katecm

        I had thought of a salad, but that sounded too normal. Something someone else would think of. I had not thought of using bread! What a good idea. I do like the idea of the greek salad, the ingredients are much more interesting. Also there are more colors available.

      2. You could do a torta rustica. There are many versions and I tend to play with different fillings.

        This is King Arthur's version. Keep in mind there are variations in crust and filling, depending on where you look.

        Or you can do it w/out layers:

        You could also consider doing a strata w/ layers but that would be baked--you'd still get the savory egg custard, though. Just layer the bread and filling and pour the egg custard over it. Let it sit overnight and bake.

        1. I love this idea. My immediate thought was a version of Panzanella (bread salad), with lots of bread, tomatoes and mozzarella. You could add in pancetta or Speck for texture. I might have to try it!

          1 Reply
          1. re: susan1353

            Panzanella is a word I'm not familiar with. I grow heirloom tomatoes every year, this will be great to try with all the different colored tomatoes for my summer gathering! Thanks susan1353.

          2. Reminds me of the shepard's pie trifle debacle from that show Friends.

            1. I make a savory french toast for my friends, exchange nutmeg, cinnamon, etc for cumin, garlic powder, etc. Then layer that with meat, eggs, cheese, whatever floats your boat, but something crispy like bacon should be included for texture.

              1 Reply
              1. re: moyzington

                This sounds really good. Bacon is a must. I knew Chowhounds would suggest some fabulous options!