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Italian Pesto Cheese Torta

Italian Pesto Cheese Torta recipe image
This elegant Italian Pesto Cheese Torta is a show-stopping appetizer that combines the creamy richness of ricotta, cream cheese, and fresh mozzarella with the vibrant, herbaceous punch of basil pesto. The result is a luxurious, sliceable cheese log with beautiful marbled layers and a smooth, velvety texture. Its an ideal centerpiece for holiday gatherings, summer parties, or a sophisticated cheese board. The flavors meld beautifully during the chilling process, creating a cohesive and delicious bite every time. Serve it with crusty bread, crackers, or alongside a fresh salad for a light yet satisfying meal. This vegetarian-friendly dish brings restaurant-quality flair to your home kitchen with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 487.2
Dietary: Gluten-free
Description
This elegant Italian Pesto Cheese Torta is a show-stopping appetizer that combines the creamy richness of ricotta, cream cheese, and fresh mozzarella with the vibrant, herbaceous punch of basil pesto. The result is a luxurious, sliceable cheese log with beautiful marbled layers and a smooth, velvety texture. Its an ideal centerpiece for holiday gatherings, summer parties, or a sophisticated cheese board. The flavors meld beautifully during the chilling process, creating a cohesive and delicious bite every time. Serve it with crusty bread, crackers, or alongside a fresh salad for a light yet satisfying meal. This vegetarian-friendly dish brings restaurant-quality flair to your home kitchen with minimal effort.
Ingredients
  • 1 pound Cream cheese; softened
  • 15 ounce Ricotta; drained
  • 1/2 pound Fresh mozzarella; drained
  • 12 Fresh Basil leaves
  • 1 cup Toasted pine nuts
  • 3/4 cup Pesto (see separate recipe)
  • 1 teaspoon Salt
Directions
  1. 1
    Line a standard 9x5 inch loaf pan with a double thickness of fine-weave cheesecloth, leaving enough excess fabric to fold over the top of the mold.
  2. 2
    Arrange fresh basil leaves in a decorative pattern on the bottom of the lined pan and sprinkle with 1 to 2 tablespoons of the toasted pine nuts.
  3. 3
    Combine the softened cream cheese, drained ricotta, drained fresh mozzarella, and salt in a food processor or electric mixer.
  4. 4
    Blend the cheese mixture until completely smooth and creamy.
  5. 5
    Place one-third of the cheese mixture into the prepared pan and smooth it into an even layer.
  6. 6
    Spread half of the pesto evenly over the first cheese layer.
  7. 7
    Sprinkle half of the remaining pine nuts over the pesto layer.
  8. 8
    Add the remaining cheese mixture on top of the pesto and nuts, smoothing it into an even layer.
  9. 9
    Spread the remaining pesto over the top cheese layer.
  10. 10
    Sprinkle the remaining pine nuts over the final pesto layer.
  11. 11
    Fold the overhanging cheesecloth over the top of the cheese mixture and press down gently to compact and even out the mold.
  12. 12
    Refrigerate the torta for at least one day, and up to three days, to allow it to set firmly.
  13. 13
    To unmold, press down on the cheesecloth to ensure the cheese is firmly in place.
  14. 14
    Fold back the top of the cheesecloth and pull up on the sides slightly to loosen the mold from the pan.
  15. 15
    Invert a serving plate over the pan, keeping the cheesecloth away from the top of the mold.
  16. 16
    Turn the pan and plate over together, then lift the pan off the cheese.
  17. 17
    Carefully peel the cheesecloth off the torta to reveal the layers.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 487.2kcal
% Daily Value *
Total Fat 40.5g63%
Saturated Fat 24.1g121%
Cholesterol 98.7mg33%
Sodium 5251.9mg219%
Total Carbohydrate 19.4g7%
Dietary Fiber 5.6g23%
Sugars 8.9g
Protein 16.6g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the torta covered in the refrigerator for up to 3 days. Bring to room temperature for 15 minutes before serving for the best texture.

You can substitute sun-dried tomato pesto for the traditional basil pesto. For the garnish, you may arrange whole sun-dried tomatoes, sliced black olives, basil, and pine nuts in a decorative pattern in the pan before adding the cheese layers for extra visual appeal.

Ensure the ricotta and mozzarella are well-drained to prevent the torta from becoming too wet or runny. If your ricotta is very wet, strain it through a cheesecloth for an hour before mixing.

Slice with a sharp knife dipped in hot water for clean cuts. Serve with crostini, crackers, or fresh vegetable sticks.

Keywords: pesto, cheese, torta, italian, ricotta, mozzarella, cream cheese, basil, appetizer, vegetarian, no-bake, party food, antipasti, cheese log, herb, layered, chilled, entertaining, pine nuts, fresh
Read it online: https://www.chefs-mate.com/recipe/italian-pesto-cheese-torta/