Shelly's Recipe

PESTO TORTE

Category: Spreads -- Cold

12 slices provolone cheese
1 cup shredded mozzarella cheese
1 each (8 oz and 4 oz) pkg cream cheese, softened
1 (8 oz) jar dried tomatoes in oil, undrained
1 (7.5 oz) jar pesto in olive oil
1/4 cup mayonnaise
2 tbsp unsalted butter, softened
1/4 tsp garlic powder and pepper
Garnish: Pesto, fresh basil leaves, dried tomatoes

Line a loaf pan with plastic wrap, allowing 5-6” to hang over edges; coat with cooking spray. Line bottom and sides with provolone cheese, overlapping cheese slices to completely cover pan. Process remaining ingredients except garnish. Stop to scrape down side and bottom and fully combine. Spoon cheese mixture into prepared pan, pressing with a spatula. Fold excess cheese and plastic wrap over torte, chill 12 hours. Invert torte onto serving dish. Discard plastic wrap. Serve with crackers.