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Fig, Mascarpone and Pesto Torte

A home-style Fig, Mascarpone and Pesto Torte made with Crust, Wheat Crackers, Pine Nuts And Finely Ground, Butter, and Cream Cheese. Serves 16. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredienti

• Crust
• 1 cup
• 1/2 cup
• 1 tbsp
• 1 1/4 lb
• 1/2 cup
• 3
• 1 1/4 cup
• 2 lb
• 1/2 cup
• 1 1/2 tbsp

Preparazione (anteprima)

1. 1

   Make crust: Preheat oven to 325F and butter a 10-inch springform pan.

2. 2

   In a small bowl with a fork, stir together crust ingredients, add salt and pepper to taste.

3. 3

   Press mixture into bottom of pan and bake in middle of oven 10 minutes or until lightly browned.

4. 4

   Make filling: In a bowl of food processor, mix together cheeses, eggs, salt and pepper to taste, until smooth.

5. 5

   Assemble torte: Pour half of the filling into crust.

6. 6

   Drop dollops of pesto over filling and spread carefully to form an even topping. (Some filling may show through).

7. 7

   Top pesto layer with fig slices (1/4-inch-thick slices), overlapping them slightly; pour remaining filling over fig slices, spreading evenly.

8. 8

   Bake torte in middle of oven 1 hour and 10 minutes or until top is golden brown and filling is set.

9. 9

   Cool torte in pan on a rack.

10. 10

    Chill torte, covered loosely, at least three hours and up to 2 days.

11. 11

    In a small saucepan, stir together the preserves and vinegar and bring to a simmer.

12. 12

    Remove from pan and cool.

13. 13

    Stir in salt to taste.

14. 14

    Slice figs in 1/4-inch-thick slices.

15. 15

    Run a thin knife around the edge of the pan and remove side.

16. 16

    Spread torte with preserves mixture, leaving a 1/3 inch border; top decoratively with remaining fig slices.

17. 17

    Transfer torte to a serving plate.

18. 18

    Serve torte at room temperature to spread on baguette slices.