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My review
Italian Torte
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
3 h 20 m servings 124 calsOriginal recipe yields 32 servings (4 cups)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 124 calories; 10.7 g fat; 2.5 g carbohydrates; 5.1 g protein; 24 mg cholesterol; 232 mg sodium. Full nutrition
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Reviews
Read all reviews 5154 Ratings
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Most helpful positive review
1/27/2009
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 brok...
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1/27/2009
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 brok...
8/23/2003
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 stan...
2/10/2011
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...
12/21/2001
This is a fantastic recipe that I have used several times, all with great success. Everyone loves it and asks for the recipe. That is the only reason that I was not going to leave a review. I...
12/14/2008
I am giving this a 5 because everyone at the party I brought it to raved about it. I did like it but I eat these ingredients a lot so it wasn't so "new" to me. I used marinated sundried tomato...
4/28/2001
Terrific appetizer! Served at a Italian wine tasting and was asked for recipe by all! I would suggest scaling the recipe in half for a group of up to 10.
8/22/2009
This is delicious, beautiful, and easy. I suggest using half the pesto though, because the full 8 oz. would be overpowering, I think. Follow the rest of the directions exactly and the end resu...
6/22/2009
This is an excellent appetizer with a flavor that belies the amount of time that goes into making it. I used mini spring form pans and made three small tortes. Served with crisp crostini, it w...