Italian Torte

Italian torte by Wendy IngorvaiaItalian torte is a unique and interesting mix of pesto, sun-dried tomatoes and cream cheese, which is formed into a torte-like dome.  It isn’t a “traditional” Italian dish, but it’s delicious, and a good bit of fun.  Here is how you can make it, based off a recipe I found online:


3 oz sun-dried tomatoes

16 oz softened cream cheese

1 minced clove of garlic

10 slices provolone cheese

8 ounces pesto



Bring a small saucepan of water to boil

Turn off the heat and place sun-dried tomatoes in the water and cover for 5 minutes before draining and finely chopping

Mix cream cheese and garlic in a medium bowl

Line a medium bowl or loaf pan with a large piece of dampened cheesecloth and layer with ⅓ of the provolone cheese

Spread with half the pesto and pour in one half of the cream cheese/garlic mixture

Layer with half of the sundried tomatoes

Layer with ⅓ the provolone and remaining pesto, cream cheese/garlic mixture and sun-dried tomatoes before topping with the remaining provolone cheese

Pull the cheesecloth around the layered mixture and gently press into a bowl to mold and remove any excess oil

Chill in the refrigerator 3 to 4 hours, remove cheesecloth and turn the torte upside-down onto a large dish to serve