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OxfordPress.com

Pesto cheese torta

Pesto Cheese Torta has been a staple in my Christmas repertoire since 1984, a time when we were just getting acquited with basil and pesto. Now the basil is readily available, and so are some credible versions of pre-made pesto. I still make mine in the summer and freeze the base.

Makes 10 servings

1 8-ounce and 1 3-ounce package cream cheese

2/3 pound unsalted butter

3/4 to 1 cup pesto (see below)

Bring cream cheese and butter to room temperature. Beat with an electric mixer until blended and smooth.

Use a dampened cheesecloth to line a 4-cup mold, a charlotte mold, even a clean flowerpot. Use your fingers to make a layer with 1/6 of the cheese, than add 1/6 of the pesto, extending it to the sides of the mold so that it will show when unmolded. Continue making layers, finishing with the cheese.

Fold ends of the cheesecloth over torta and press down lightly with your hands to compact. Chill until firm, at least 1 1/2 hours. Invert on a serving dish and pull off cheesecloth (if you don't it will act as a wick and cause green color to blend into cheese). Refrigerate the torta until serving time.

Garnish with tosted pine nuts and a sprig of basil. Serve with plain crackers.

PESTO: Puree 2 cups packed basil leaves with 1/2 cup olive oil, 2 cloves garlic, 1 teaspoon salt and 2 tablespoons pine nuts in a blender. The pesto can be frozen at this point. Thaw and finish with 1/2 cup freshly grated Parmesan cheese and 2 tablespoons softened butter.