Italian Sun Dried Tomato Provolone and Pesto Torte
Indulge in the rich, vibrant flavors of Italy with this show-stopping Italian Sun Dried Tomato Provolone and Pesto Torte. This no-cook, layered appetizer combines creamy whipped cream cheese with aromatic pesto, tangy sun-dried tomatoes, and a savory blend of shredded provolone and grated Parmesan. Each layer boasts a unique burst of flavor, making every bite unforgettable. Garnished with fresh basil leaves and perfect for pairing with crunchy crackers, toasted baguette slices, or crisp vegetables, this torte is an effortless yet elegant addition to any gathering. Ready in just 20 minutes of prep and requiring a simple chill to set, it’s a make-ahead masterpiece ideal for entertaining. Keywords: Sun Dried Tomato Torte, Pesto Appetizer Recipe, Provolone Cheese Torte.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 16 oz cream cheese
- 4 tbsp unsalted butter
- 1 cup pesto (store-bought or homemade)
- 0.75 cup sun-dried tomatoes packed in oil, drained and finely chopped
- 1 cup provolone cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 5 leaves fresh basil leaves (for garnish)
- crackers, toasted baguette slices or vegetables for serving
Instructions
Allow the cream cheese and butter to soften at room temperature for about 20-30 minutes.
Using a hand or stand mixer, beat the cream cheese and butter together in a large bowl until the mixture is smooth and creamy.
Divide the cream cheese mixture into three equal parts in separate bowls.
In the first bowl, fold in the pesto until well combined. Set aside.
In the second bowl, mix the sun-dried tomatoes and minced garlic into the cream cheese mixture until evenly incorporated. Set aside.
In the third bowl, combine the shredded provolone and grated parmesan with the cream cheese mixture until smooth. Set aside.
Line a medium-sized bowl, about 6 inches in diameter, with plastic wrap, leaving plenty of overhang around the edges.
Spread the provolone-parmesan layer evenly across the bottom of the lined bowl.
Next, gently layer the sun-dried tomato and garlic mixture on top of the cheese layer, spreading it evenly.
Finally, add the pesto layer on top, smoothing it into an even surface.
Cover the torte with the edges of the plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the torte to firm up.
To serve, unwrap the plastic wrap from the top of the torte and carefully invert it onto a serving plate. Remove the plastic wrap entirely.
Garnish the top with basil leaves and serve with crackers, baguette slices, or fresh vegetables for dipping.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 3.6 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
