I love to blog (share recipes), I teach cooking class parties & boy are they fun, I have a Supper Service in which a provide fully cooked dinners, and I also do some drop off catering…Here is what I did today at Elegant Expressions for Carolyn Weaver & her open house on Newport Rd in Lititz..fyi open house continues friday & saturday
Pesto & Sun dried Tomato Torta is adapted from Paula Dean: 8 slices of provolone cheese, 2 packs of cream cheese, garlic, 2/3 cup pesto sauce, 1 small jar sun dried tomatoes in oil & 1/2 roasted pepper. I lined a sm/med bowl with plastic wrap then fan 5 slices of provolone around the sides & placed one on the bottom. Beat 2 packages (8oz) of softened cream cheese with 1 clove of garlic & salt & pepper, put a few Tablespoons of cream cheese & spread it to make a layer, then added a layer of the pesto, then a layer of cream cheese, then I pureed sun dried tomatoes (minus oil) with roasted pepper and used that for my next layer & finished with remaining cream cheese then topped with remaining 2 slices of provolone and folded the fanned layers over it and wrapped the plastic together tightly & refrigerated in the bowl. When it was ready (next day) I turned it over and served with cute crackers.. The recipe is great for make ahead. The original recipe said lasts for 1month but I’ll take their word for it. One note, the pesto should be dry & try to minimize the oil for the tomatoes…