Mascarpone Torta with Pesto

Name: Mascarpone Torta with Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 slice Thin baguette; 12 servings Cilantro Pesto or; 12 servings Tomato Tapenade

Mascarpone Torta with Pesto is a vegan recipe with 12 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 98 calories, 3g of protein, and 6g of fat. A mixture of baguette, tomato tapenade, cilantro pesto or, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Line a wide-mouth, 2- to 3-cup noncorrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel. In a bowl, beat the cheese with an electric mixer on medium speed until soft and spreadable.

Ingredients you will need

Cheese

Equipment you will use

Hand Mixer

Cheesecloth

Bowl

Press a fourth of the cheese evenly over bottom of container.

Ingredients you will need

Cheese

Spread a third of the pesto evenly over cheese to edges of container. Repeat steps to layer remaining cheese and pesto, ending with cheese. Fold edges of cloth over cheese and press gently to compact. Cover airtight and chill until firm, at least 1 hour or up to 1 day.

Ingredients you will need

Cheese

Spread

Pesto

Fold back cloth; invert a plate over torta and then, holding plate and container together, invert torta onto plate. Peel off cloth. If desired, garnish with cilantro sprigs.

Ingredients you will need

Cilantro