Basil and Tomato Layered Cheese Torta

"Taken from the Fresh Market .com and posted for ZWT. This combines classic Italian ingredients in a surprising combination, and the end result is fab! It makes for a lovely starter and is made a day ahead, so you may concentrate on other things! **Overnight refrigeration is NOT included in cook/prep time!"
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Ready In:
1 7 inch torta




  • In a mixer or with wooden spoon, blend softened cheeses until smooth.
  • Line a 7-inch loaf pan with enough dampened cheese cloth to hang over each side of the pan.
  • With moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with basil pesto, careful not to blend with cheese.
  • Top with 1/3 cheese mixture by dropping small spoonfuls over previous layer and carefully spreading.
  • Then spread the sun-dried tomato pesto and top with the remaining 1/3 of cheese mixture until evenly covered.
  • Fold cheese cloth over top of cheese.
  • Wrap in foil and refrigerate overnight.
  • To serve, remove foil and cheese cloth carefully and invert onto serving platter.
  • Top with pine nuts and fresh basil sprig.
  • Serve at room temperature with plain crackers and toasted baguette slices.

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