Sunday, February 17, 2013

Italian Torta


Years ago I used to buy a Torta, which was an Italian appetizer, or layered treat.  It’s layered with Cream cheese, pesto and sundried tomatoes.  I used to mix it up and spread it on bread.  It was SO YUMMY!!

A few days ago, we were invited to an “appetizer and game” night. I was going back and forth between making empanadas, baking a savory cheese and making this torta.  Well, the torta won, because of time.

Italian Torta
Ingredients:  (quantites are based on the size you want to make-for the pictured torta, below is what I used)  
 
  

16 oz Mascarpone (separated into 1/3rds)
8 oz Pesto
8 oz Sundried Tomato Pesto (or chopped sundried tomatoes)
Pinenuts, roughly chopped
Basil

If you’re layering this torta “upside down” as pictured, spray Bundt pan with pan spray.  Spread 1/3 cheese into bottom of pan.  Layer tomato mixture onto cheese. 

For the next layer: spread 1/3 cheese on top of sun dried tomatoes.

Next layer:  Spread pesto on top of cheese, and finish torta off with the remaining 1/3 cheese. Top (the bottom) the torta off with the pine nuts.  Place Bundt pan in the freezer for 3-4 hours, or over night.

To serve, flip the torta over onto a serving plate, and garnish with fresh basil.

Unused portions of the torta can be frozen and used at a later date.

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