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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

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    2 Total Reviews

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    • on April 20, 2010

      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.

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    • on May 21, 2008

      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.

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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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