Saturday, May 2, 2009
Corinne's Provolone Torta
Corinne gave me this recipe and it is truly, truly awesome! Not only does it look impressive, it tastes as good as it looks. It is a crowd pleaser and well worth the effort. It has all of my favorite flavors -- sun-dried tomatoes, pesto, garlic, cream cheese, pistachios, fresh basil and provolone cheese. I would definitely make this for my next party. You can find all of the ingredients at Trader Joe's.
1/4 cup sun-dried tomatoes packed in oil (drained), chopped
1 lb. thinly sliced provolone cheese
1 jar pesto from Trader Joe's
Garlic cream (recipe below)
Fresh basil leaves
10-12 (or more) roasted and salted pistachios
8 oz. cream cheese
1/4 cup unsalted butter
1-2 cloves of garlic, minced
1/4 cup roasted and salted pistachios
Cut a piece of cheese cloth large enough to line a 4" x 8" loaf pan overlapping the rim, and insert into the pan. Sprinkle 10-12 pistachios onto the cheese cloth. Add 6-8 basil leaves to form a decorative design when turned over. Cut provolone in half. While slightly overlapping slices, cover the bottom and 2-1/2" up the sides of the pan using one-half of the provolone. Divide the remaining provolone into 3 equal portions and set aside. Layer as follows:
--Spread half of the pesto on the provolone.
--Cover that with 1/3 of the remaining provolone.
--Sprinkle 1/8 cup of sun-dried tomatoes.
--Layer all of the garlic cream over the tomatoes.
--Sprinkle the rest of the sun-dried tomatoes.
--Layer another 1/3 portion of provolone next.
--Spread the remaining pesto.
--Layer the remaining 1/3 provolone on top.
Fold cheese cloth to cover, and press to compact lightly. Chill the loaf for at least 2 hours or overnight, adding weights to press. To serve, unfold cloth, invert onto a serving platter. Let sit and serve at room temperature with crackers or bread.