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    You are in: Home / Recipes / Italian Sun-Dried Tomato, Provolone and Pesto Torte Recipe
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    Italian Sun-Dried Tomato, Provolone and Pesto Torte

    1/1 Photo of Italian Sun-Dried Tomato, Provolone and Pesto Torte

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Daniel'sWife's Note:

    My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
    2. 2
      In a medium bowl, mix cream cheese and garlic.
    3. 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 of the pesto. Pour in 1/2 of the cream cheese mixture. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining pesto, remaining cream cheese, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
    4. 4
      Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
    5. 5
      Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
    6. 6
      Enjoy!

    Ratings & Reviews:

    • on April 20, 2010

      55

      This was good stuff. It was easy but made a pretty presentation. It looked like I had spent hours on it. I used a homemade spinach pesto and made it in a bowl. I think next time I would like to make it in a loaf pan for a bit more consistency. I was also thinking about adding some italian seasoning to the cream cheese. Made this for the Spring 2010 PAC, Yum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2008

      55

      This was very tasty and would be great to have at a party! I halved the recipe and when it was finished I cut it in half and then stacked it, to show off the beautiful colors. I didn't have cheese cloth and couldn't find any at the store I went to. So I used a thick, clean, damp paper towel. It worked just fine and soaked up some of the oil. I served it with crackers. Very good and would make again! Thanks for the recipe! Made for PAC Orphanage Spring 08 ETA: I took this to a family party and they loved it. I think next time I will chop the sundried tomato up so it's easier to slice.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Sun-Dried Tomato, Provolone and Pesto Torte

    Serving Size: 1 (24 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 84.1
     
    Calories from Fat 64
    76%
    Total Fat 7.1 g
    10%
    Saturated Fat 4.4 g
    22%
    Cholesterol 21.0 mg
    7%
    Sodium 167.0 mg
    6%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.0 g
    4%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    pesto sauce

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