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
