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Italian Torte Recipe | |
Italian Appetizer | |
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Ingredients:
This is a wonderful mix of pesto, sun-dried tomatoes and cream cheese formed into an attractive torte-like dome... Makes 4 cups (32 servings). Printed from Allrecipes, Submitted by Elaine 3 ounces sun-dried tomatoes 2 (8 ounce) packages cream cheese, softened 1 clove garlic, minced 10 slices provolone cheese 8 ounces pesto
Directions:
Directions1. 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. | |