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Recipe Italian Torte (Appetizer)
Home Cooking Recipes
Required Ingredients:
- 3 ounces sun-dried tomatoes
- 2 (8 ounce) packages cream cheese, softened
- 1 clove garlic, minced
- 10 slices provolone cheese
- 8 ounces pesto
Preparing/Cooking:
- 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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