Italian Torte

Italian Torte

50 Reviews 5 Pics
  • Prep

    20 m
  • Ready In

    3 h 20 m
ELAINE05
Recipe by  ELAINE05

“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. ”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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.

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Reviews (50)

Rate This Recipe
Capn Matt
51

Capn Matt

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 broken glass. I did have enough of the ingredients reserved for a mini-version and was pleased it came out so nicely. I have since just made it again and used paper towels placed on plastic cling wrap in lieu of cheesecloth and it worked fine. I also put it in the freezer for one hour rather than 3 hours in the fridge with an excellent outcome. This is one of those dishes that everyone keeps coming back for more!

DILEO4
43

DILEO4

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 stand alone as a spread.) I didn't have any cheesecloth, but I used a small springform pan that was the exact size of the slice of provolone. I brushed pita bread with oil, sprinkled w/ salt and pepper and Italian seaoning, lightly toasted and cut into triangles.

ELJ616
33

ELJ616

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 not sliced thick...makes it difficult to serve.

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 10.7 g
  • 17%
  • Carbs
  • 2.5 g
  • < 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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