Italian Cream Cheese Torta

    • < />

    Italian Cream Cheese Torta

    Italian Cream Cheese Torta

    (54)
    3hr20min


    53 people made this

    About this recipe: A super-delicious recipe to use as an appetiser. Garlic cream cheese is layered with sun-dried tomatoes, pesto and mozzarella cheese. It's pretty and darn tasty. Serve with crackers, crostini or crusty bread.

    Ingredients
    Serves: 32 

    • 85g sun-dried tomatoes
    • 450g cream cheese, softened
    • 1 clove garlic, finely chopped
    • 10 slices mozzarella cheese
    • 225g pesto

    Method
    Prep:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

    1. Bring a small saucepan of water to the 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 tin with a large piece of dampened cheese cloth. Layer with 1/3 of the mozzarella cheese. Spread with 1/2 the pesto.
    4. Pour in 1/2 the cream cheese and garlic mixture. Layer with 1/2 the sun-dried tomatoes. Layer with 1/3 mozzarella, remaining pesto, remaining cream cheese and garlic mixture and remaining sun-dried tomatoes. Top with remaining mozzarella.
    5. Pull cheese cloth around the layered mixture and gently press into a bowl to mould 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (54)

    by
    52

    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!  -  27 Jan 2009  (Review from Allrecipes US | Canada)

    by
    44

    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.  -  23 Aug 2003  (Review from Allrecipes US | Canada)

    by
    33

    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.  -  10 Feb 2011  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate