Savory Italian Torte

Great combination of pesto, tomatoes and cream cheese! If you use sundried tomatoes packed in oil, drain and dry thoroughly. Serve in wedges with crackers.

Ingredients:
3-4 ounces of sundried tomatoes
2 8-ounce packages of cream cheese, softened
1 clove of garlic, minced
10-12 slices of provolone cheese
8 ounces of pesto

Directions:

• Boil water in a small saucepan. Turn off heat. Place sundried tomatoes in water and cover for 5 minutes. Drain and finely chop.


• In a medium bowl, mix cream cheese and garlic.


• Line a colander with cheesecloth or papertowels and drain pesto. Squeeze out as much of the oil as possible.


• Line a 1 qt glass bowl with a large piece of dampened cheesecloth. Layer bottom and sides with 5-6 pieces of provolone.


• Spread half the pesto over provolone and then half the cream mixture, pressing down layers. Add a layer of tomatoes.


• Layer with provolone to cover, and repeat layers. Top with provolone.


• Pull cheese cloth around the layered mixture and gently press into bowl to mold and remove excess oil.


• Place in the freezer for one hour. Transfer to refrigerator and chill 3 hours more.


• Remove cheese cloth and turn upside down onto a dish to serve.

Serves: 24