Italian Torte

Italian Torte

50
ELAINE05 2

"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 h 20 m {{adjustedServings}} servings 124 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

50
  1. 53 Ratings

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My first attempt ended in disaster as I knocked the large glass bowl I was using to mold the torte into fell from my kitchen island onto the ceramic tile...there was no rescuing it from the brok...

This is dynamite! I made a half-batch with only 3 slices of provolone - I thought I had more when I started. I used 4 cloves of roasted garlic for 8 oz. of cream cheese. (That cheese could stan...

I have made this but add chopped black olives and chopped pistachios....it is one of those things you bring to a party that people always ask you for the recipe! Be sure the provolone cheese is...