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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate