CULINARY CREATIONS

Italian Torta

The Italian Torta  is an appetizer filled with holiday colors. The torta is a layered display of sun-dried tomatoes, mascarpone cheese and pesto sauce. It displays beautifully, lasts long and presents a combination of rich and interesting tastes. If you don't have your own pesto recipe, you can purchase prepared pesto in some supermarkets and many Italian markets. Focaccia is also available in Italian markets as well as in the bakery department of large supermarkets.

INGREDIENTS

PROCEDURE

For The Torta

·      (1) 8-inch round focaccia bread 

·      2 cups mascarpone cheese

·      4 cups cream cheese, (room temp)

·      1 tbsp oregano

·      1 tbsp basil

·      1 tsp white pepper

·      1/4 cup parmigiano cheese, grated

For The Puree

·      1/4 cup pesto

·      1/4 cup sun-dried tomatoes, pureed in food processor

·      1/4 cup whole sun-dried tomatoes (marinated in olive oil)

1.  In a food processor, puree the cream cheese.

2.  In a medium-sized bowl, mix pureed cream cheese with mascarpone cheese, spice and parmesan cheese.

3.  Place focaccia onto a parchment paper. Place a spring-form pan ring over the focaccia (as close to the actual size as possible)

4.  Spread two cups of mixture onto focaccia bread, and then spread sun-dried tomato puree evenly on top of cheese. Spread two more cups of cheese mixture on top of that, and then the pesto sauce, spreading evenly. Finally, spread the remaining cheese mixture on top of that, and place whole sun-dried tomatoes on top in a circular pattern to resemble a cake.

5.  Chill overnight in ring. Italian Torta tastes best if prepared 24 hours in advance. Before serving, peel ring from focaccia. serve with crackers or crostini toast.