Mascarpone and Cilantro Torta
photo by Henny Adriansyah
- Ready In:
- 1hr 30mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 1 1⁄3 cups mascarpone cheese, at room temperature
- 1⁄2 cup cilantro pesto sauce
- fresh cilantro
- baguette, thinly sliced
directions
- Line a wide-mouthed 2-3 cup non-corrosive container with two smooth layers of cheesecloth, or a clean dry muslin or linen towel.
- In a bowl, beat the cheese with an electric mixer on medium speed until soft and spreadable.
- Press one fourth of the cheese evenly over bottom of container. Spread one third of the pesto evenly over the cheese - right to the edges of the container. Repeat the steps to layer the remaining cheese and pesto - ending with a layer of cheese.
- Fold the edges of the cloth over the cheese and press gently to compact. Cover airtight and chill until firm - at least one hour and up to one day.
- Fold back the cloth, invert a plate over the torta and then, holding the plate and container, flip over and invert the torta onto the plate. Peel off the cloth and if desired, garnish with cilantro springs.
- Serve with baguette slices.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.