Pesto Torte

recipe

Yield:

Makes 12 to 14 appetizer servings

Recipe from

Southern Living

Ingredients

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

Preparation

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.

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

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

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

November 2002
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