Side Pannel
Tree Appetizer Torte
Tree Appetizer Torte
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Holiday
Ingredients List
- Cheesecloth
- 4 pk (8 Oz.Each) Cream Cheese;
- -softened
- 8 oz Goat Cheese; softened
- 15 sl Provolone Cheese
- -(Approx.3/4 Lb.)
- 1 1/4 c Prepared Pesto
- 1 c Sun-Dried Tomatoes,
- -Oil-Packed; chopped and
- -drained
- 1/2 c Pine Nuts; toasted
- Thinly Sliced French Bread,
- -Toasted
- (Brush With Olive Oil
- -Before Toasting If
- Desired)
Directions
Wet a single layer of cheesecloth and squeeze dry. Line pan with
cheesecloth, allowing cloth to extend over sides. Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows: 2 cups cream cheese mixture 5
slices provolone
3/4 cup pesto 5 slices provolone a cup cream cheese mixture chopped
sun-dried tomatoes pine nuts 5 slices provolone
3/4 cup (remaining pesto) 2 cups (remaining) cream cheese mixture
Fold hanging cheesecloth over top. (For the holiday's I like to use my
Wilton's Christmas tree shaped pan to make this in) Refrigerate several
hours or overnight. Unwrap top of mold. Unmold appetizer onto serving
platter; remove cheesecloth. Garnish with roasted red pepper circles and
star at top, fresh basil leaves and additional toasted pine nuts. Serve
with toasted French bread slices. Makes 25 appetizer-size servings.
cheesecloth, allowing cloth to extend over sides. Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows: 2 cups cream cheese mixture 5
slices provolone
3/4 cup pesto 5 slices provolone a cup cream cheese mixture chopped
sun-dried tomatoes pine nuts 5 slices provolone
3/4 cup (remaining pesto) 2 cups (remaining) cream cheese mixture
Fold hanging cheesecloth over top. (For the holiday's I like to use my
Wilton's Christmas tree shaped pan to make this in) Refrigerate several
hours or overnight. Unwrap top of mold. Unmold appetizer onto serving
platter; remove cheesecloth. Garnish with roasted red pepper circles and
star at top, fresh basil leaves and additional toasted pine nuts. Serve
with toasted French bread slices. Makes 25 appetizer-size servings.
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