Italian Torte
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"This is a wonderful mix of pesto, sun-dried tomatoes and cream cheese formed into an attractive torte-like dome. You can't go wrong with this recipe. "
Original recipe yield: 4 cups.
- Prep Time:
- 20 Minutes
- Ready In:
- 3 Hours 20 Minutes
- Servings:
- 32
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INGREDIENTS:
- 3 ounces sun-dried tomatoes
- 2 (8 ounce) packages cream cheese, softened
- 1 clove garlic, minced
- 10 slices provolone cheese
- 8 ounces pesto
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DIRECTIONS:
- Bring a small saucepan of water to boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely chop.
- In a medium bowl, mix cream cheese and garlic.
- Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 the pesto. Pour in 1/2 the cream cheese and garlic mixture. Layer with 1/2 the sun-dried tomatoes. Layer with 1/3 provolone, remaining pesto, remaining cream cheese and garlic mixture and remaining sun-dried tomatoes. Top with remaining provolone cheese.
- Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator 3 to 4 hours. Remove cheese cloth and turn upside down onto a large dish to serve.
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