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Sun Dried Tomato Torte Appetizer




Source of Recipe


from the recipe file


List of Ingredients




1 16 - 20oz. pkg. sun dried tomatoes, (not the oil type)*
12 slices provolone cheese
1/2 c. pesto
2 8oz. pkgs. cream cheese, softened
1 = 2 cloves minced garlic

Recipe



Place the tomatoes in a medium size bowl and pour in enough boiling water to cover. Let stand for 8 - 10 minutes or until softened. Drain well and finely chop.
Cut a piece of cheesecloth large enough to cover the bottom, sides and to extend over the top of a loaf pan.
Dampen with water and arrange in the pan.
Line the pan with 4 slices of the provolone cheese, covering the entire bottom and sides of the pan by overlapping the slices.
Spread half the pesto over the provolone.
Combine the cream cheese and garlic in a bowl.
Layer 1/2 of the cream cheese mixture, 1/2 of the tomatoes and 1/2 of the provolone in the pan.
Spread with the remaining pesto.
Layer the remaining cream cheese mixture, tomatoes and provolone cheese over the top.
Pull the cheesecloth tightly across the top and press down to remove excess oil and to mold the torte to the pan.
Chill in the refrigerator for at least 4 hours. (May be stored in the refrigerator for up to 3 days.)
Bring to room temperature and turn out on a serving platter. Remove the cheesecloth.
Slice and serve with crackers or sliced bread.
Makes 10 servings.
*If using sun dried tomatoes packed in oil, drain and rinse well before using.