This makes a large torte. You can 1/2 this recipe and use a small spring form pan. This torte makes for a beautiful presentation. This is one of our most popular catering choices.
This is what you will need-
32 ounces cream cheese, softened
12 slices provolone cheese
8 ounces pesto
8 ounces sun-dried tomato pesto
Fresh basil leaves and cherry tomatoes, for garnish
Make your torte-
Get you a large mixing bowl out and add your cream cheese and garlic. Stir it up real good. Get your spring form pan and spray the bottom and sides real good. You are going to make 2 layers of each ingredient. This is the order- cream cheese, pesto, provolone cheese and then sun dried tomato pesto. Save you a little of both pestos to garnish the top of the torte. Layer about 1/2 of each ingredient into the spring form pan and continue layering until all ingredients have been used. Once your done layering, cover with saran wrap and pop in fridge for 3 to 4 hours. Carefully remove sides of spring form pan. Serve torte on bottom of pan. We place pan on a serving tray and garnish sides with cherry tomatoes. Garnish top of torte with fresh basil and additional pesto and sun dried tomato pesto. Serve with crackers.
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