Going For The Green

I'm joining Michael Lee's Foodie Friday over at Designs By Gollum, come join in!

Just the beginnings of the world's best Pesto Torta ..... my preference would be to just eat it

with a spoon, but it probably should be served with the bread rounds as recommended!

I first found this recipe in Sunset Magazine back in 1991 and have made it many times in

the intervening years.  It is always a huge success and never leftovers either!

Pesto Cheese Torta

1 Cup Ricotta Cheese

4 ounces Cream Cheese

Pesto filling (either homemade or the recipe I use follows)

Fresh basil sprigs

Thin Baguette slices

Crisp raw veggies

With a mixer, beat ricotta and cream cheese until well blended.

Smoothly line a clean NEW 2cup flower pot with two layers of

moistened wrung-dry cheesecloth or muslin, draping cloth over rim.

(I have used the flower pot method, but prefer a pretty vintage

copper mold. When using a mold, it takes more time to make sure the

cheese mixture is firmly pressed into all the cavities)

With a spoon, press 1/4 of the cheese mixture evenly into the container.

Press 1/3 of the pesto onto the cheese layer, repeat, ending with a layer

of cheese. (You may also add a layer of sun dried tomatoes, but I prefer

just the cheese and pesto layers.)  Fold the edges of the cloth smoothly

over the cheese.  Cover airtight and chill up to a day ahead. To unmold

fold the cloth back and invert on a large serving plate, gently lift off the

cheesecloth. Dress with basil sprigs, cut up veggies and bread slices.

Pesto filling -

In a blender or food processor, pulse 2 1/2 cups lightly packed fresh basil

leaves (discard the stems), 1 Cup freshly grated Parmesan, 1 tablespoon olive oil,

and just enough water (about 1-2 tablespoons) to make a smooth paste. Remove

from processor and stir in pine nuts and salt to taste.  The original recipe called

for 1/4 cup pine nuts, but I use about 1/2 cup.

This is the absolute best!

And since it is all about the green and white torta, I'm going with a

very green and white table setting.

Vintage tablecloth topped with Post86 Fiesta in Shamrock, Lemongrass and Chartreuse.

White chargers are Imported from China, flatware and napkins from Home Goods, vintage depression glassware, napkin rings were a thrift store find.

Also shown is some vintage white Rosenthal "Medallion" and a vintage Harlequin ball jug.

Now its time for that Pesto Torta!