Ingredients
- Pesto filling:
- 1 lb. cream cheese, room temperature
- 1 lb. unsalted butter, room temperature
- 2 1/2 c. lightly packed basil
- 1 c. grated Parmigiano
- 1/3 c. olive oil
- 1/4 c. pine nuts
- salt and pepper to taste
- Fresh basil sprigs
- Thinly sliced baguettes
- Crisp raw vegetables, optional
- Cheesecloth
Preparation
Step 1
Pesto Filling:
2
Whirl basil, Parmigiano and olive oil to a paste in blender or food processor. Stir in 1/4 c. pine nuts and season to taste with salt and pepper.
3
In electric mixer, beat cream cheese and butter until smoothly blended, scraping sides of bowl, as needed.
4
Cut two 18" squares of cheesecloth; moisten with water, wring dry, lay out flat, one on top of the other.
5
Use cloth to smoothly line a 5-6c. straight-sided plain mold such as a tall brioche or charlotte pan, a loaf pan, or a clean flowerpot; drape excess cloth over rim of mold.
6
with fingers or rubber spatula, spread 1/6 of the cheese mold in the prepared mold. Cover with 1/5 of the pesto filling, extending it evenly to side of mold. Repeat until mold in filled, finishing with cheese.
7
Fold ends of cloth over top and press down lightly with your hands to compact.
8
Chill until torta feels firm when pressed, 1 to 1-1/2 hours.
9
Invert onto serving dish and gently pull off cloth (if allowed to stand longer, cloth will act as a wick and cause filling color to bleed onto cheese).
10
If made ahead, cover with plastic wrap and chill up to 5 days. Garnish with basil sprigs.
11
Spread on bread and vegetables.