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Italian Torte


"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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3 h 20 m servings 124 cals
Original recipe yields 32 servings (4 cups)


  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.

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Read all reviews 51
  1. 54 Ratings

Most helpful positive review

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 brok...

Most helpful critical review

Just okay.

Most helpful
Most positive
Least positive

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 brok...

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 stan...

I have made this but add chopped black olives and chopped is one of those things you bring to a party that people always ask you for the recipe! Be sure the provolone cheese is...

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...

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 tomato...

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.

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 resu...

This is an excellent appetizer with a flavor that belies the amount of time that goes into making it. I used mini spring form pans and made three small tortes. Served with crisp crostini, it w...

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 th...