One winter vacation on the island of Maui, we stopped into Costco to buy some food supplies. There was this delicious Hawaiian Torte for sale there. I am sure it was local. It was so very delicious. Here is my re-creation.
- 1 pound cream cheese
- 1 pound butter
- 3/4 cup olive oil
- 1 cup Parmesan cheese
- 2 cups fresh basil leaves
- 7-8 cloves of garlic
- sun-dried tomatoes
- 4 cloves of garlic
cream cheese and butter, both softened at room tempurature
In a food processor blend olive oil, Parmesan, basil and garlic until smooth
Hint: or use the bottled kind like you find at Costco. I always use some of the cheesecloth to squeeze out excess oil.
In a freshly cleaned food processor blend the sun-dried tomatoes and garlic. OR
pick up a jar of sun-dried tomatoes up Costco also, use about 1/2 of the jar. Drain some of the oil, and blend it with the garlic.
Cut food-grade cheese cloth to fit over a medium bowl. Wet and wring-out cloth. Place cheese cloth in bowl. This allows the Torta to come out of the bowl easily. If you just spray the bowl with Pam, it doesn't work as nicely when popping the Torta out.
Place a small amount of the cheese mixture in the center of cheese cloth. Place pesto to cover cheese. Place the tomatoes over the pesto.
Continue to layer cheese mixture, pesto, and dried-tomatoes. You will have some left-overs, make a small one as a gift for a co-worker.
Cover cloth over cheese mixture and pesto and place in refrigerator for 2-3 days. It seems like a long time; however the flavors need to mingle.
Prior to serving, invert Torta on a plate and remove Torta ball within in cheese cloth. Serve with baguettes or your favorite cracker.
Serve at room tempurature
Other ingredients to add if you are adventurous: walnuts & Gorgonzola in the cream cheese