There are many variations of this favorite party appetizer, but this version is simple and easy to make ahead. One recipe makes enough for a large crowd.
INGREDIENTS:
Cream Cheese layer:
1 lb. cream cheese, room temperature
1 lb. unsalted butter, room temperature
Pesto Filling:
2 1/2 cups lightly packed fresh basil leaves
5 ounces (about 1 cup) freshly grated Parmesan cheese
2 garlic cloves, peeled and mashed
1/3 cup extra virgin olive oil
1/4 cup pine nuts, lightly toasted
Salt and pepper, to taste
METHOD:
Place cheese and butter in a food processor bowl and blend until smooth. Scrape the mixture from the sides and make sure it is thoroughly mixed. Scrape into a bowl and set aside briefly in a cool place. Clean the food processor bowl.
Place the pesto filling ingredients in a food processor and process until the mixture is a smooth paste.
Cut cheesecloth to fit the mold for the torta. Moisten with water, wring dry, and lay out flat, one layer on top of the other. Smoothly line a 5-6 cup plain mold such as a loaf pan, a bowl, or a terrine mold. Drape excess over the outside of mold or bowl.
Begin the first layer with the cheese mixture. Spread smoothly with a spatula.
Add a layer of pesto filling and repeat alternating layers until the mold is filled, ending with a cheese layer. Do not make layers too thin or too thick. (Use about 5-6 layers for the recipe).
Fold the cheesecloth overhang onto the top of the torta. Using the palm of your hand, gently press the mixture to compact the mixture slightly. Cover pan tightly with plastic wrap and chill for several hours, or overnight.
When ready to serve, remove the plastic wrap and fold back the cheesecloth. Place a serving platter on top, then invert to unmold. Gently remove the cheesecloth. Garnish with sprigs of fresh basil.
Serve with crackers or crostini.
