Italian Cream Cheese Torta

    Italian Cream Cheese Torta


    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.

    Serves: 32 

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

    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.

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