MM: Italian Pesto Cheese Torta
---------- Recipe via Meal-Master (tm) v8.05

Title: Italian Pesto Cheese Torta
Categories: Herbs, Appetizers
Yield: 1 Servings

1 lb Cream cheese; softened
15 oz Ricotta; drained
1/2 lb Fresh mozzarella; drained
12 Fresh basil leaves
1 c Toasted pine nuts
3/4 c Pesto
1 ts Salt

Line a standard bread pan with a double thickness of
fine-weave cheesecloth. Allow enough 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 tablespoons of the pine nuts.

Combine cream cheese, ricotta, mozzarella, and salt in
a food processor (or use an electric mixer) and blend
until smooth. Place one-third of the cheese mixture
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.
Refrigerate one to three days.

To unmold, press down on the cheesecloth to make sure
that 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-dried tomato pesto for
traditional pesto. Arrange whole sun-dried tomatoes,
sliced black olives, basil, and pine nuts in a
decorative pattern in the pan for the top of the torta.

* Source: The Herb Companion - June/July 1993 * Typed
for you by Karen Mintzias

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