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.

Recipe Summary

prep:
20 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

124 calories; protein 5.1g 10% DV; carbohydrates 2.5g 1% DV; fat 10.7g 17% DV; cholesterol 23.9mg 8% DV; sodium 231.5mg 9% DV. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2009
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 broken glass. I did have enough of the ingredients reserved for a mini-version and was pleased it came out so nicely. I have since just made it again and used paper towels placed on plastic cling wrap in lieu of cheesecloth and it worked fine. I also put it in the freezer for one hour rather than 3 hours in the fridge with an excellent outcome. This is one of those dishes that everyone keeps coming back for more! Read More
(54)

Most helpful critical review

Rating: 2 stars
05/28/2011
Just okay. Read More
(4)
55 Ratings
  • 5 star values: 41
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/10/2009
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 broken glass. I did have enough of the ingredients reserved for a mini-version and was pleased it came out so nicely. I have since just made it again and used paper towels placed on plastic cling wrap in lieu of cheesecloth and it worked fine. I also put it in the freezer for one hour rather than 3 hours in the fridge with an excellent outcome. This is one of those dishes that everyone keeps coming back for more! Read More
(54)
Rating: 5 stars
10/17/2003
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 stand alone as a spread.) I didn't have any cheesecloth but I used a small springform pan that was the exact size of the slice of provolone. I brushed pita bread with oil sprinkled w/ salt and pepper and Italian seaoning lightly toasted and cut into triangles. Read More
(44)
Rating: 5 stars
02/10/2011
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 not sliced thick...makes it difficult to serve. Read More
(34)
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Rating: 5 stars
12/30/2003
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 hate the thought that others will catch on make and serve it and then it won't be quite as special when I make it. Read More
(32)
Rating: 5 stars
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 tomatoes because I had them in my cupboard and since I didn't have cheesecloth I dampened coffee filters and lined the pan with them. They worked quite well. I wasn't sure how the provolone top and bottom would work or look and it worked and looked just fine. I did cut the torte in half when I put it on the serving platter so people could see the ingredients and the colors. I thought a cheese spreader would do the trick but decided to put a sharp knife out so people could make nice clean slices. Thanks for the recipe and adding to my stash of "yummy" treats. Read More
(30)
Rating: 5 stars
08/24/2009
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 results are phenomenal and just a beautiful presentation. I used a 1 qt. faberware bowl and got a lovely dome with a small diameter which sat very nicely within a ring of crackers. I did use a food processor to chop the sun dried tomatoes. A pie spatula with a serrated edge makes a great serving tool for this. One of my guests was so overwhelmed by this appetizer she didn't want to eat any dinner! and everyone else loved it too. I wouldn' t halve it like others have suggested because you're going to want the leftovers. Read More
(19)
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Rating: 5 stars
05/01/2003
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. Read More
(19)
Rating: 5 stars
06/22/2009
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 was absolutely delicious. This would be a great appetizer to serve at an appetizer only party as it is quite filling. I noticed that some people used sun dried tomatoes in oil and I am very glad that I did not. The clean taste of the tomatoes was a great contrast to the oily pesto. I will definitely serve this again. Read More
(17)
Rating: 4 stars
11/10/2003
I made this for the first time for a holiday party - it was a hit - made it again recently for a work party. I substituted goat cheese for the provolone the first time because I had it in the refrigerator and it sounded good the second time because it really was good! I also ground up pine nuts and sprinkled it over the top - YUM! Read More
(16)
Rating: 2 stars
05/28/2011
Just okay. Read More
(4)
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