Basil and Tomato Layered Mascarpone Cheese Torta

Basil and Tomato Layered Mascarpone Cheese Torta
      16 ounces mascarpone cheese
16 ounces cream cheese
1 cup Bella Cucina Fresh Basil Pesto
1 cup Bella Cucina Sundried Tomato Pesto
2 tablespoons toasted pine nuts
Sprig of fresh basil

With a hand mixer or wooden spoon, blend softened cheeses until smooth.  Line a 9-inch loaf pan with dampened cheese cloth or cellophane with enough overlap on the outside of the pan.  With a moist spatula, spread 1/3 cheese mixture in pan until evenly covered.  Top with Bella Cucina Basil Pesto, careful not to blend with cheese.  Top 1/3 cheese mixture, then Bella Cucina Sundried Tomato Pesto.  With remaining 1/3 cheese mixture, spread until evenly covered.  Fold cheesecloth or cellophane over top of cheese.  Wrap in foil and refrigerate overnight (at least 8 hours).  To serve, carefully remove foil and cheesecloth and gently invert onto a serving platter.  Top with pine nuts and fresh basil sprig.  Serve at room temperature with Bella’s Dipping Crackers.  

Buon Appetito!

Buon appetito! copyright 2011 Alisa Barry

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