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Mascarpone Torta with Pesto





Yields
Makes 8 to 12 servings

Notes: Look for mascarpone in specialty cheese shops, well-stocked supermarkets, and Italian delis.

 1 1/3 to 1 3/4 mascarpone or cream cheese, at room temperature
 1/2 to 3/4 cup filling:
  -Cilantro Pesto or
  -Tomato Tapenade
  Fresh cilantro or basil sprigs (optional) rinsed
  Thin baguette slices
Step 1
1

Line a wide-mouth, 2- to 3-cup noncorrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel. In a bowl, beat the cheese with an electric mixer on medium speed until soft and spreadable.

Step 2
2

Press a fourth of the cheese evenly over bottom of container. Spread a third of the pesto evenly over cheese to edges of container. Repeat steps to layer remaining cheese and pesto, ending with cheese. Fold edges of cloth over cheese and press gently to compact. Cover airtight and chill until firm, at least 1 hour or up to 1 day.

Step 3
3

Fold back cloth; invert a plate over torta and then, holding plate and container together, invert torta onto plate. Peel off cloth. If desired, garnish with cilantro sprigs. Serve with baguette slices.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories142
% Daily Value *
Total Fat 14g18%

Saturated Fat 8.7g44%
Cholesterol 24mg8%
Sodium 28mg2%
Total Carbohydrate 1.6g1%

Dietary Fiber 0.4g2%
Protein 2.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.