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Рецепт Fresh Fig, Mascarpone, And Pesto Torte
by Global Cookbook

Fresh Fig, Mascarpone, And Pesto Torte
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Ингредиенты

  • 1 c. Finely grnd wheat crackers such as wheat thins
  • 1/2 c. Pine nuts, toasted till golden brown, cooled, and grnd fine
  • 1 Tbsp. Unsalted butter, melted and cooled
  • 1 1/4 lb Cream cheese, softened
  • 1/2 c. Mascarpone or possibly lowfat sour cream
  • 3 lrg Large eggs
  • 1 1/4 c. Prepared basil pesto
  • 2 lb Hard-ripe fresh figs (about 16 large), 1 lb. cut into one quarter inch thick slices
  • 1/2 c. Fig preserves
  • 1 1/2 Tbsp. White-wine vinegar Baguettes cut diagonally into thin slices and toasted lightly

Инструкции

  1. Make crust:Preheat oven to 325 degrees and butter a 10-inch spring form pan. In a bowl with a fork stir together crust ingredients and salt and pepper to taste.
  2. Press mix into bottom of pan and bake in middle of oven 10 min, or possibly till lightly browned.
  3. Make filling:In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste till very smooth.
  4. Assemble torte:Pour half of filling into crust. Drop dollops of pesto over filling and spread carefully to create an even topping. (Some filling may show through.)
  5. Top pesto layer with half of fig slices, overlapping them slightly, and pour remaining filling over figs, spreading proportionately. Bake torte in middle of oven 1 hour and 10 min, or possibly till top is golden and set. Cold torte in pan on
  6. a rack (filling will deflate slightly). Refrigeratetorte, covered loosely, at least 3 hrs and up to 2 days.
  7. In a small saucepan stir together preserves and vinegar and bring to a simmer. Remove pan from heat and cold mix. Stir in salt to taste.
  8. Slice remaining lb. figs into 1/4-inch thick slices. Run a thin knife around edge of pan and remove side. Spread torte with preserves mix, leaving a 1/4-inch border, and top decoratively with remaining fig slices.
  9. With 2 large metal spatulas transfer torte to a serving plate. Serve torte at room temperature to spread on toasts.
  10. Yield: 16 to 32 as an hors d'oeuvre