Provolone And Pesto Cheese Torte Recipes

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ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE

My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.

Provided by DanielsWife

Categories     Spreads

Time 4h20m

Yield 32 serving(s)

Number Of Ingredients 5



Italian Sun-Dried Tomato, Provolone and Pesto Torte image

Steps:

  • Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
  • In a medium bowl, mix cream cheese and garlic.
  • Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
  • Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
  • Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
  • Enjoy!

3 ounces sun-dried tomatoes
2 (8 ounce) packages cream cheese, softened
1 garlic clove, minced
9 slices provolone cheese
8 ounces pesto sauce

SUN-DRIED TOMATO AND PESTO TORTA

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14



Sun-Dried Tomato and Pesto Torta image

Steps:

  • Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

PESTO TORTE

This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.

Provided by OhMyStars

Categories     Spreads

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 6



Pesto Torte image

Steps:

  • Beat cream cheese and butter until well blended.
  • Mix pesto and parmesan cheese in small bowl.
  • Line two 8 oz custard cups (or loaf pan) with plastic wrap.
  • Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
  • Sprinkle each with 1/4 of the tomatoes.
  • Spread 1/4 of the pesto mixture over tomatoes.
  • Repeat layers.
  • Fold plastic wrap over each torte, sealing well.
  • Chill overnight until firm.
  • Unmold, remove plastic wrap.
  • Serve with crusty French bread slices.
  • Garnish with chives, parsley, or"whatever" for color.

Nutrition Facts : Calories 375.9, Fat 37.8, SaturatedFat 21.6, Cholesterol 103.2, Sodium 429.6, Carbohydrate 6, Fiber 1, Sugar 1.5, Protein 5.7

2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
1 (1 pint) container refrigerated pesto sauce
1/2 cup grated parmesan cheese
French bread

PROVOLONE AND PESTO CHEESE TORTE

Make-ahead layered cheese spread, great on baguettes or crakers! Easy, pretty, and tastes wonderful. My daughter begs me to make when we have a large gathering. Serves LOTS!!!

Provided by arnokay

Categories     Cheese

Time 15m

Yield 16-20 serving(s)

Number Of Ingredients 8



Provolone and Pesto Cheese Torte image

Steps:

  • Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan.
  • Line the pan with the provolone cheese (reserve a few slices for another layer of the torte), overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers.
  • Using a food processor, mix together the cram cheese, butter and garlic. Spread the ingredients in layers in the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture.
  • Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight.
  • To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices.
  • Red and green grapes make a good accompaniment.

Nutrition Facts : Calories 221.6, Fat 21.3, SaturatedFat 12.5, Cholesterol 56.2, Sodium 258.2, Carbohydrate 2.3, Fiber 0.3, Sugar 0.2, Protein 6.3

8 -12 ounces provolone cheese, thinly sliced
2 (8 ounce) packages cream cheese, room temperature
1/2 cup butter, room temperature (1 stick)
2 teaspoons minced garlic
1/2 cup sun-dried tomato packed in oil, chopped
1/4 cup pine nuts
French baguettes or cracker
grapes, if desired

PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Categories     Cheese     Herb     Olive     Pepper     Appetizer     Cocktail Party     Quick & Easy     Goat Cheese     Summer     Gourmet     Oscars     Sugar Conscious     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 hors d'oeuvre servings

Number Of Ingredients 8



Pesto, Olive, and Roasted-Pepper Goat Cheese Torta image

Steps:

  • Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
  • Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
  • Blot peppers well between paper towels to remove excess liquid.
  • Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
  • Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
  • Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
  • Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.

1/4 cup prepared basil pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons bottled black olive paste or tapenade
Accompaniment: crackers or toasts
Special Equipment
a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

PESTO GRILLED CHEESE SANDWICH

I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!

Provided by RASSA2

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 1

Number Of Ingredients 6



Pesto Grilled Cheese Sandwich image

Steps:

  • Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
  • Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
  • Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
  • Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

PESTO AND SUN-DRIED TOMATO TORTE

Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 40

Number Of Ingredients 6



Pesto and Sun-Dried Tomato Torte image

Steps:

  • In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
  • Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
  • When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.

Nutrition Facts : ServingSize 1 Serving

3 packages (8 oz each) cream cheese, softened
1/2 cup grated Parmesan cheese
3 cloves garlic, finely chopped
1 container (7 oz) refrigerated basil pesto
1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
Baguette slices

TURKEY TENDERLOINS WITH PESTO AND PROVOLONE CHEESE

Provided by Brad Avooske

Categories     Cheese     turkey     Bake     Low Carb     Kid-Friendly     Quick & Easy     Spring     Bon Appétit     California     Small Plates

Yield Serves 6

Number Of Ingredients 4



Turkey Tenderloins with Pesto and Provolone Cheese image

Steps:

  • Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet.
  • Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes. Slice tenderloins crosswise into 3/4-inch-thick rounds; arrange on serving platter. Whisk any juices and browned bits on baking sheet to blend; spoon over turkey. Garnish with basil sprigs, if desired, and serve.

4 turkey tenderloins (about 2 1/4 pounds)
8 tablespoons purchased pesto
3 ounces thinly sliced provolone cheese, cut into 1/2-inch-wide strips
Fresh basil sprigs (optional)

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