Saturday, May 2, 2009

Corinne's Provolone Torta

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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
Cheese cloth

Garlic Cream:
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.

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