Reviewed: Jan. 27, 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!

Was this review helpful? [ YES ]
34 users found this review helpful

Reviewer:

Capn Matt

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

This was a HUGE hit! I had an italian themed dinner party and I made this as an appetizer. I wanted to make crostini to go with it, but with everything else going on, I didn't have time so we settled with wheat thins crackers. Delicious! I did not have cheesecloth and I tried the coffee filter thing as another reviewer had tried. I found the filter helped get this out of the pan but once I inverted it onto a plate I just covered it with a paper towel and changed the towel every so often as needed. It did a great job soaking up the oils. I halved the recipe and put this in a mini loaf pan for the mold. I'm sure this will be requested again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

teni

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2008

The presentation was beautiful -- it was so tasty. I have had the recipe as cited at a brunch, and I made it substituting roasted red peppers for the sundried tomatoes. Both were totally delish. I followed a previous suggestion, added some fat free half and half and served it over penne pasta the next night.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Miko's Chef

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

This is ALWAYS a hit at any gathering! I have sent this recipe out a dozen times this holiday season! No one will be disappointed. The only thing I do different is to put the sundried tomatoes in the food process for easier chopping. Enjoy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MKM

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Queens, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2007

I changed this up a little. I took 1 block of cream cheese and mixed it with sun dried tomato pesto (store bought). I put the cream cheese/pesto mixture into a small loaf pan and layered with goat cheese. I baked it for about 20 minutes and then put it in the refrigerator. We ate it cold from the refrigerator on wheat things. very good and used stuff I had on hand!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brooke789

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2006

I loved this, but then I love pesto anything. I used a roasted red pepper/olive tapenade instead of the sun-dried tomatoes, since that's what I had. Served with crostini and crackers. I made a red pepper and parsley leaf "flower" in the bottom of the bowl before I started layering. Pretty impressive to guests.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2005

first time at bat I made this to take to an Italian themed dinner party. Raves upon raves. This will be a definite repeat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

julieconrad

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2005

I made this for an anniversary party for my parents, and everyone loved it. I sprinkled some pine nuts between the tomato and provolone layers, just because I love pine nuts with basil and sun dried tomato. This was so easy that my husband even made it a few weeks later for a work potluck. It must have been a hit, because he came home with an empty plate.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lisa6

Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2005

Very easy and it looks like I fussed. Red and green layering are perfect for a Christmas get together. It went very fast at the party I took it to and I got several requests for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gail O.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2004

Thanks for your recipe. I had nearly the same recipe from Southern Living and when I went to make it (after buying all the stuff) the recipe made no sense - no layering (even though the picture showed it was clearly layered!) Their directions said to process everything all together and put it in a loaf pan! I thought - there is no way that is right!!! You saved the day Elaine! Grazie!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MIASMAMA

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 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.

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

DILEO4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2003

This is a beautiful presentation. I always get asked for the recipe. If you have left overs warm it up in a sauce pan add a little milk or cream to help soften and turn it into a sauce to be ejoyed over pasta! It is Delicious:) You will be very happy you tried this recipe! Thank you Elaine!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ALANDRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2002

We had an Italian dinner theme for a family reunion and this spread was a big hit. Several asked for the recipe. It was delicious and easy to prepare, too.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JGASKA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2002

I made this for the first time for a holiday party - it was a hit - made it again recently for a work party. I substituted goat cheese for the provolone, the first time because I had it in the refrigerator and it sounded good, the second time because it really was good! I also ground up pine nuts and sprinkled it over the top - YUM!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

tlee

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2001

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.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

ANNIE222

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2001

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.

Was this review helpful? [ YES ]
16 users found this review helpful