Italian Torte Recipe - Allrecipes.com
Italian Torte Recipe
  • READY IN 3+ hrs

Italian Torte

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 3 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2009

My first attempt ended in disaster as I knocked the large glass bowl I was using to mold the torte into fell from my kitchen island onto the ceramic tile...there was no rescuing it from the broken glass. I did have enough of the ingredients reserved for a mini-version and was pleased it came out so nicely. I have since just made it again and used paper towels placed on plastic cling wrap in lieu of cheesecloth and it worked fine. I also put it in the freezer for one hour rather than 3 hours in the fridge with an excellent outcome. This is one of those dishes that everyone keeps coming back for more!

 
Most Helpful Critical Review
May 28, 2011

Just okay.

 
Oct 17, 2003

This is dynamite! I made a half-batch with only 3 slices of provolone - I thought I had more when I started. I used 4 cloves of roasted garlic for 8 oz. of cream cheese. (That cheese could stand alone as a spread.) I didn't have any cheesecloth, but I used a small springform pan that was the exact size of the slice of provolone. I brushed pita bread with oil, sprinkled w/ salt and pepper and Italian seaoning, lightly toasted and cut into triangles.

 
Feb 10, 2011

I have made this but add chopped black olives and chopped pistachios....it is one of those things you bring to a party that people always ask you for the recipe! Be sure the provolone cheese is not sliced thick...makes it difficult to serve.

 
Dec 30, 2003

This is a fantastic recipe that I have used several times, all with great success. Everyone loves it and asks for the recipe. That is the only reason that I was not going to leave a review. I hate the thought that others will catch on, make and serve it and then it won't be quite as special when I make it.

 
Dec 14, 2008

I am giving this a 5 because everyone at the party I brought it to raved about it. I did like it but I eat these ingredients a lot so it wasn't so "new" to me. I used marinated sundried tomatoes because I had them in my cupboard and since I didn't have cheesecloth, I dampened coffee filters and lined the pan with them. They worked quite well. I wasn't sure how the provolone top and bottom would work or look and it worked and looked just fine. I did cut the torte in half when I put it on the serving platter so people could see the ingredients and the colors. I thought a cheese spreader would do the trick but decided to put a sharp knife out so people could make nice, clean slices. Thanks for the recipe and adding to my stash of "yummy" treats.

 
May 01, 2003

Terrific appetizer! Served at a Italian wine tasting and was asked for recipe by all! I would suggest scaling the recipe in half for a group of up to 10.

 
Aug 24, 2009

This is delicious, beautiful, and easy. I suggest using half the pesto though, because the full 8 oz. would be overpowering, I think. Follow the rest of the directions exactly and the end results are phenomenal and just a beautiful presentation. I used a 1 qt. faberware bowl and got a lovely dome with a small diameter, which sat very nicely within a ring of crackers. I did use a food processor to chop the sun dried tomatoes. A pie spatula with a serrated edge makes a great serving tool for this. One of my guests was so overwhelmed by this appetizer, she didn't want to eat any dinner! and everyone else loved it too. I wouldn' t halve it like others have suggested because you're going to want the leftovers.

 

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Nutrition

  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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