Italian Torte

[Saladbowl]

Italian Torte



INGREDIENTS:

1 package (16 to 20) sun-dried tomatoes
12 slices provolone cheese
1/2 cup pesto
16 ounces cream cheese, softened
1 to 2 cloves garlic, minced

DIRECTIONS:

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

Cut a piece of cheesecloth large enough to cover the bottom
and sides as well as 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 prepared pan. Spread with the
remaining 1/4 cup pesto. Layer the remaining cream cheese
mixture, tomatoes and provolone cheese over the top.

Pull the cheesecloth tightly across the top; press down to
remove excess oil and to mold the torte to the pan. Chill
in the refrigerator for at least 4 hours. Bring to room
temperature before serving. Turn out on serving platter
and remove cheesecloth. Serve with crackers or sliced
bread.

Hint: May be stored in the refrigerator for up to 3 days.
May use sun-dried tomatoes packed in oil, drained and
rinsed well instead of the packaged sun-dried tomatoes.

YIELD: 10 servings
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