Ingredients:
2 8 oz. packages of Cream Cheese
1-2 cloves of garlic
1 3 oz. bag of sun dried tomatoes
8 oz. pesto
10 slices of provolone cheese
Cheese cloth


How to make this recipe:
Bring water to a boil, turn off and add sun dried tomatoes, cover and let sit for 5 minutes. Drain and chop fine.

Mix softened cream cheese and garlic togeather in bowl and set aside. (The longer it will be refrigerated the less garlic is needed.)

Line loaf pan or bowl with dampened cheese cloth, cut large enough to fold back over top after ingredients are added.

Line with a layer of provolone cheese. Spread cheese with half of the pesto, add half of the cream cheese/garlic mixture and spread to fill bottom. Add half of the chopped and drained sun dried tomatoes.

Put a layer of provolone over this and repeat the same process. Finish it again with a layer of provolone. This will serve as the bottom of your torte.

Pull the cheese cloth around the torte so it is completely covered. Lightly press into bowl to mold to shape, and get excess oil out. Refrigerate for at least 3-4 hours before serving.

Unwrap cheese cloth from torte, pull out of bowl and turn upside down onto serving plate.

Garnish with fresh basil leaves and serve! Serve with sourdough bread or crackers. Best if served at room temperature

Notes: I have never taken it anywhere that I have not been asked for the recipe and am always asked to bring it to the next event! It is lovingly called "the loaf" by friends and family.

Prep time: 10 minutes

Serves 15-20 people

Recipe from: Lulu Svenska