Basil and Cheese Torta
๐ Prep Time: 1 hour
๐ Total Time: 1 hour
๐ฝ๏ธ Servings: 5-8 small tortas
Description:
Indulge in the freshness of basil with this delightful Basil and Cheese Torta. Perfect for when basil is abundant, this appetizer is not only a treat for your taste buds but also a time-saving wonder that you can freeze and enjoy year-round. Whether it’s a dinner party or a potluck, having these savory tortas on hand will elevate any gathering.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Cream cheese |
| 1 | Unsalted butter |
| 3 cups | Fresh basil leaves |
| 4 oz | Parmesan cheese |
| 1/3 cup | Romano cheese |
| 2 tbsp | Olive oil |
| NA | Pine nuts |
Instructions:
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With an electric mixer, beat cream cheese and butter until smooth, ensuring to scrape the sides of the bowl as needed.
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Set the cream cheese mixture aside.
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Prepare the Pesto by combining basil, parmesan or romano cheese, and olive oil in a blender or food processor. Blend until it forms a paste-like consistency.
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Stir in the pine nuts and set the pesto aside.
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Cut cheesecloth squares about 10-12 inches square to line custard cups. If using standard grocery store cheesecloth, use two pieces per custard cup.
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Moisten the cheesecloth with water, wring it dry, and layer two sheets flat on top of each other.
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Smoothly line your custard cups with the cheesecloth, ensuring it covers the bottom and goes up the sides with some excess to fold over the top of the torta.
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Using your fingers or a flexible rubber spatula, spread a thin layer (about 1/2 inch) of the cream cheese mixture in a lined custard cup.
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Cover the cream cheese layer with a 1/4 to 1/2 inch layer of pesto.
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Add another layer of the cream cheese mixture on top of the pesto.
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Repeat the layering process with additional pesto and cream cheese if desired, aiming for three cheese layers and two pesto layers.
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Fold the ends of the cheesecloth neatly over the top of the torta and press down lightly with fingers.
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Repeat the layering process with the remaining cream cheese and pesto until all ingredients are used. This recipe typically yields 5 large custard cups or 6 small cups plus one large cup.
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Chill the tortas until firm when pressed, preferably for at least 2 hours or overnight for best results.
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Remove the chilled tortas from the custard cups by gently pulling on the cheesecloth around the edges.
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Remove the cheesecloth and tightly wrap each torta in two layers of plastic wrap.
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Seal the wrapped tortas in sandwich-size ziplock freezer bags and place them in the freezer.
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To serve, remove the tortas from the freezer and thaw them overnight in the refrigerator.
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Bring the tortas to near room temperature before serving, and enjoy with sliced baguettes and crisp raw vegetables.
Variation:
For larger gatherings, create one massive torta using a charlotte mold, loaf pan, or a clean clay flowerpot. This version will yield 7-8 layers of each filling. It’s best enjoyed fresh and can be stored in the refrigerator for up to 5 days.
Indulge in the flavors of this Basil and Cheese Torta, a versatile appetizer that’s sure to impress your guests and elevate any occasion!
