Italian Sun-dried Tomato, Provolone And Pesto Torte

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 32
• 3 ounces sun-dried tomatoes
• 2 (8 ounce) packages cream cheese, softened
• 1 garlic clove, minced
• 9 slices provolone cheese
• 8 ounces pesto sauce

Recipe

• 1 bring a small saucepan of water to a boil. turn off the heat. place sun-dried tomatoes in the water, and cover for 5 minutes. drain, and finely chop.
• 2 in a medium bowl, mix cream cheese and garlic.
• 3 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 of the pesto. pour in 1/2 of the cream cheese mixture. layer with 1/2 of the sun-dried tomatoes. layer with 1/3 of the provolone cheese, remaining pesto, remaining cream cheese, and remaining sun-dried tomatoes. top with remaining provolone cheese.
• 4 pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. chill in the refrigerator for 3-4 hours. remove cheese cloth and invert onto serving platter.
• 5 garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
• 6 enjoy!