Italian Torte
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Description
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.
Ingredients
- 3 ounces sun-dried tomatoes
- 2 (8 ounce) packages cream cheese, softened
- 1 clove garlic, minced
- 10 slices provolone cheese
- 8 ounces pesto
Directions
- 1. 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.
- 2. In a medium bowl, mix cream cheese and garlic.
- 3. 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.
- 4. 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.
Nutrition Facts
serving: 4 cups
calories: 124.3 kcal
carbohydrates: 2.5 g
protein: 5.1 g
saturated fat: 5.5 g
cholesterol: 23.9 mg
sodium: 231.5 mg
fiber: 0.5 g
sugar: 1.1 g