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 (see separate recipe)
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 and 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.
*
Yields
1 Torta