Pesto Cheese Torta Recipe
Ingredients
| Quick Pesto or 1/2 cup purchased pesto | ||
| Pine nuts | 1/3 Cup (16 tbs) | |
| Ricotta cheese | 8 Ounce | |
| Neufchatel cheese | 8 Ounce | |
| Salt | 1 To taste | |
| Fresh basil leaves or sprigs | ||
| Crisp breadsticks; or red bell pepper strips and cucumber spears | ||
Directions
Prepare Quick Pesto; set aside.
Spread pine nuts in a 9-inch pie pan and bake in a 350° oven until golden (about 7 minutes), shaking pan occasionally.
In a food processor or a large bowl, combine ricotta cheese, mascarpone, and pesto.
Whirl or beat with an electric mixer until blended; season to taste with salt, if desired.
Stir in half the pine nuts.
Line a small bowl (about 2 1/2-cup capacity) with a double layer of dampened cheesecloth, leaving a 2-inch border of cloth draped over edge of bowl.
Spoon in cheese mixture, fold cloth over top, and press down lightly to compact.
Cover with plastic wrap and refrigerate until firm (at least 2 hours) or until next day.
Unfold cheesecloth and invert bowl onto a serving plate so torta slips out; remove cheesecloth.
Sprinkle torta with remaining pine nuts and garnish with basil leaves.
Surround with breadsticks.
Spread pine nuts in a 9-inch pie pan and bake in a 350° oven until golden (about 7 minutes), shaking pan occasionally.
In a food processor or a large bowl, combine ricotta cheese, mascarpone, and pesto.
Whirl or beat with an electric mixer until blended; season to taste with salt, if desired.
Stir in half the pine nuts.
Line a small bowl (about 2 1/2-cup capacity) with a double layer of dampened cheesecloth, leaving a 2-inch border of cloth draped over edge of bowl.
Spoon in cheese mixture, fold cloth over top, and press down lightly to compact.
Cover with plastic wrap and refrigerate until firm (at least 2 hours) or until next day.
Unfold cheesecloth and invert bowl onto a serving plate so torta slips out; remove cheesecloth.
Sprinkle torta with remaining pine nuts and garnish with basil leaves.
Surround with breadsticks.
Chef
