Cream Cheese and Pesto Dome

    4 hours 40 minutes

    This is a wonderful mix of pesto, sun-dried tomatoes and cream cheese layered into an attractive dome. Looks great on a party table.

    53 people made this

    Serves: 32 

    • 90g sun-dried tomatoes
    • 500g cream cheese, softened
    • 1 clove garlic, crushed
    • 10 slices provolone cheese
    • 250g pesto

    Preparation:30min  ›  Cook:10min  ›  Extra time:4hours chilling  ›  Ready in:4hours40min 

    1. Bring a small saucepan of water to boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely dice.
    2. In a medium bowl mix cream cheese and garlic.
    3. Line a medium bowl with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 the pesto. Pour in 1/2 the cream cheese and garlic mixture. Layer with 1/2 the sun-dried tomatoes. Layer with 1/3 provolone, remaining pesto, remaining cream cheese and garlic mixture and remaining sun-dried tomatoes. Top with remaining provolone cheese.
    4. Pull cheese cloth around the layered mixture and gently press into a bowl to mould and remove excess oil. Chill in the refrigerator 3 to 4 hours. Remove cheese cloth and turn upside down onto a large dish to serve.

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    Reviews in English (52)


    My first attempt ended in disaster as I knocked the large glass bowl I was using to mold the torte into fell from my kitchen island onto the ceramic tile...there was no rescuing it from the broken glass. I did have enough of the ingredients reserved for a mini-version and was pleased it came out so nicely. I have since just made it again and used paper towels placed on plastic cling wrap in lieu of cheesecloth and it worked fine. I also put it in the freezer for one hour rather than 3 hours in the fridge with an excellent outcome. This is one of those dishes that everyone keeps coming back for more!  -  27 Jan 2009  (Review from Allrecipes USA and Canada)


    This is dynamite! I made a half-batch with only 3 slices of provolone - I thought I had more when I started. I used 4 cloves of roasted garlic for 8 oz. of cream cheese. (That cheese could stand alone as a spread.) I didn't have any cheesecloth, but I used a small springform pan that was the exact size of the slice of provolone. I brushed pita bread with oil, sprinkled w/ salt and pepper and Italian seaoning, lightly toasted and cut into triangles.  -  23 Aug 2003  (Review from Allrecipes USA and Canada)


    I have made this but add chopped black olives and chopped is one of those things you bring to a party that people always ask you for the recipe! Be sure the provolone cheese is not sliced thick...makes it difficult to serve.  -  10 Feb 2011  (Review from Allrecipes USA and Canada)