From "Dining by Design Stylish Recipes - Savory Settings," published in cooperation with your Daily InBox newsletter.
- 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
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.