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Pesto Torte

Yield Makes 12 to 14 appetizer servings


  • Vegetable cooking spray
  • 2 (4-ounce) packages provolone cheese slices (8 slices)
  • 1 (8-ounce) package shredded mozzarella cheese
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 (8-ounce) jar sundried tomatoes in oil, undrained
  • 1 (7.5-ounce) jar pesto in olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Assorted crackers

How to Make It

  1. Line the bottom of a 9- x 5-inch loafpan with plastic wrap, allowing 5 to 6 inches to hang over edges; coat plastic wrap with cooking spray. Line bottom and sides of pan with provolone cheese slices.

  2. Process mozzarella cheese and next 8 ingredients in a food processor or blender until smooth, stopping to scrape down sides.

  3. Spoon the cream cheese mixture into the prepared pan, pressing with spatula. Fold plastic wrap over torte; chill 12 hours.

  4. Invert chilled torte on a serving dish; discard plastic wrap. Serve torte with assorted crackers.