Basil & Tomato Layered Mascarpone Cheese Torta

Basil & Tomato Layered Mascarpone Cheese Torta

A simple antipasti that is rich, decadent, and makes a statement on any serving table. 



8 oz. Mascarpone Cheese
8 oz. Cream Cheese
1 cup Bella Cucina Fresh Basil Pesto
1 cup Bella Cucina Sundried Tomato Pesto
2 Tablespoons toasted pine nuts
sprigs of fresh basil



    In a mixer, hand mixer, or with a wooden spoon, blend softened cheeses until smooth. Line a 9-inch loaf pan with a dampened cheese cloth or cellophane with enough to overlap on the outside of the pan. With a moist spatula, spread 1/3 of the cheese mixture in the pan until evenly covered. Top with Bella Cucina Basil Pesto, being careful not to blend with cheese. Top with an additional 1/3 of the cheese mixture, then Bella Cucina Sundried Tomato Pesto. With the remaining 1/3 cheese mixture, spread evenly over the top. Fold cheesecloth or cellophane over the top of the cheese. Wrap in foil and refrigerate overnight. (at least 8 hours) To serve, remove foil and cheesecloth carefully and invert onto a serving platter. Top with pine nuts and fresh basil. Serve at room temperature with crackers. 

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