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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a wonderful mix of pesto, sun-dried tomatoes and cream cheese formed into an attractive torte-like dome. You can't go wrong with this recipe. Ingredients:
3 ounces sun-dried tomatoes |
2 (8 ounce) packages cream cheese, softened |
1 clove garlic, minced |
10 slices provolone cheese |
8 ounces pesto |
Directions:
1. Bring a small saucepan of water to boil. Turn off 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 the pesto. Pour in 1/2 the cream cheese and garlic mixture. Layer with 1/2 the sun-dried tomatoes. Layer with 1/3 provolone, remaining pesto, remaining cream cheese and garlic mixture 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 3 to 4 hours. Remove cheese cloth and turn upside down onto a large dish to serve.
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