Recipe: Italian Torte (layered appetizer, cream cheese, pesto, sundried tomatoes)

ITALIAN TORTE

"This makes a hearty appetizer, which looks great on a buffet table garnished with fresh basil."

1 package (16 to 20) sun-dried tomatoes*
Water
12 slices provolone cheese
1/2 cup pesto (store-bought OR homemade)
2 packages (8 ounces each) cream cheese, softened
1 to 2 cloves garlic, minced
Crackers or sliced bread (for serving)

Place tomatoes in a medium bowl and pour in boiling water to cover. Let stand 8 to 10 minutes or until softened. Drain well. Chop finely.

Cut a piece of cheesecloth cheesecloth large enough to cover bottom and sides as well as extend over top of a loaf pan. Dampen with water and arrange in pan.

Line pan with 4 slices provolone cheese, covering entire bottom and sides of pan by overlapping slices. Spread 1/4 cup pesto over provolone.

In a bowl, combine cream cheese and garlic. Layer 1/2 of cream cheese mixture, 1/2 of tomatoes and 4 slices provolone in prepared pan. Spread with remaining 1/4 cup pesto. Layer remaining cream cheese mixture, tomatoes and provolone cheese over top.

Pull cheesecloth tightly across top; press down to remove excess oil and to mold torte to pan. Chill in refrigerator at least 4 hours. (May be stored in refrigerator up to 3 days.)

Bring to room temperature before serving. Turn out on a serving platter and remove cheesecloth. Serve with crackers or sliced bread.

*May use sun-dried tomatoes packed in oil, drained and rinsed well instead of packaged sun-dried tomatoes.

Makes 10 servings.
Source: Dining by Design by the Junior League of Pasadena