italian torte

Ingredients

• Servings: 4


• 3 ounces sun-dried tomatoes


• 2 (8 ounce) packages cream cheese, softened


• 1 clove garlic, minced


• 10 slices provolone cheese


• 8 ounces pesto

Recipe

Preparation Time: 20 mins
Ready Time: 3 hrs 20 mins



• 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 a large dish to serve.