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Ингредиенты
- 1 lb Cream cheese, softened
- 15 ounce Ricotta, liquid removed
- 1/2 lb Fresh mozzarella, liquid removed
- 12 x Fresh basil leaves
- 1 c. Toasted pine nuts
- 3/4 c. Pesto
- 1 tsp Salt
Инструкции
- Line a standard bread pan with a double thickness of fine-weave cheesecloth. Allow sufficient cheesecloth to fold over the top of the mold after the cheese has been layered. Arrange fresh basil leaves in a decorative pattern on the cheesecloth and sprinkle on 1 to 2 Tbsp. of the pine nuts.
- Combine cream cheese, ricotta, mozzarella, and salt in a food processor (or possibly use an electric mixer) and blend till smooth. Place one-third of the cheese mix in the pan nad smooth it into an even layer. Spread half the pesto over the top and sprinkle on half the remaining pine nuts. Repeat these layers, ending with a cheese layer.
- Fold the cheesecloth over the top of the cheese and press slightly to even up the mold. Chill one to three days.
- To unmold, press down on the cheesecloth to make sure which the cheese is firmly in place. Fold back the top of the cheesecloth and pull up on the sides a little to loosen the mold. Invert a serving plate over the pan, keeping the cheesecloth away from the top of the mold.
- Turn over the mold together with the plate, then lift the pan off the cheese. Peel the cheesecloth carefully off the torta.
- Variation: Substitute sun-dry tomato pesto for traditional pesto.
- Arrange whole sun-dry tomatoes, sliced black olives, basil, and pine nuts in a decorative pattern in the pan for the top of the torta.
