Basil and Tomato Layered Cheese Torta

Name: Basil and Tomato Layered Cheese Torta
Prep time: 15 min
Total time: 15 min
Yield: 1 7 inch torta, 10-12 serving(s)
Ingredients: 8 ounces mascarpone cheese, softened; 8 ounces cream cheese, softened; 1 cup basil pesto (drained of excess liquid); 1 cup sun-dried tomato pesto (drained of excess liquid); 2 tablespoons pine nuts, toasted; 1 sprig fresh basil; cracker, and toasted baguette slices

Be the first to review this recipe

Recipe by alligirl

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!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 15mins

SERVES: 10-12

YIELD: 1 7 inch torta

UNITS: US

INGREDIENTS

Nutrition

8

ounces mascarpone cheese, softened
8

ounces cream cheese, softened
1

cup basil pesto (drained of excess liquid)
1

cup sun-dried tomato pesto (drained of excess liquid)
2

tablespoons pine nuts, toasted
1

sprig fresh basil
cracker, and toasted baguette slices

DIRECTIONS

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.

Submit a Recipe Correction