Basil and Tomato Layered Cheese Torta Recipe
Tried it? Rate this Recipe:
|
 This recipe for Basil and Tomato Layered Cheese Torta is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 8 oz. Mascarpone cheese, softened
8 oz. cream cheese, softened
1 C (6oz) basil pesto, drain excess liquid
1 C (6oz) sun-dried tomato pesto, drain excess liquid
2 T. toasted pine nuts
Spring of fresh basil
|
|
Directions: |
Directions:In mixer or with wooden spoon, blend softened cheeses until smooth. Line a 7- inch loaf pan with dampened cheese cloth with enough to hang over each side of the pan. With moist spatula, spread 1/3 of the 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 by small spoonfuls over previous layer and carefully spreading. Then spread the sundried tomato pesto and top with the remaining cheese mixture until evenly covered. Fold cheesecloth over top of cheese. Wrap in foil and refrigerate overnight. To serve, remove foil and cheesecloth carefully and invert onto serving platter. Top with pine nuts and fresh sprig of basil. Serve at room temperature with plain crackers and French rounds.
**Note- I did not drain the excess pesto as well as I should have and that will help in making it more solid. I often put the dish in the freezer for a few minutes between layers to make it easier to spread the different consistencies. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
