The flavours from three types of cheese combine beautifully to create this layered appetizer. Or, try serving the torte as the perfect finale after dinner with a glass of port.
16 ounces cream cheese
8 ounces Gorgonzola, Cambazola or Bavarian Blue cheese
8 ounces Mascarpone cheese
1 cup pine nuts, toasted
3/4 cup sun dried tomatoes, diced fine
1 bunch fresh basil
1. Have all the cheeses at room temperature. Line a 7 inch springform pan with plastic wrap, allowing enough to hang over so that you can cover the form when finished. Spread half of the cream cheese over the bottom of the lined pan.
2. Depending on which cheese you use, remove the rind if it has any. Place in a bowl and mix it until smooth. Spread it over the cream cheese layer. Finely chop the sun dried tomatoes and mix together with the mascarpone. Spread this evenly over top of the blue cheese. Arrange the basil leaves in a single layer on top, you will need about 12 large leaves. Save the smaller ones for garnish.
3. Divide the remaining cream cheese into thirds. Spread 2/3 of this over the basil leaves. Place the remaining 1/3 in a piping bag fitted with a star nozzle or tip.
4. Fold the overhang of plastic wrap over the torte ensuring it is covered. Chill for at least 4 hours. To serve, release the pan, unmould the torte onto a serving dish, press the pine nuts around the side of the torte, reserve 8 nuts for garnish.
5. Using the remaining cream cheese, pipe 8 rosettes around the edge of the torte, garnishing each one with a pine nut and small basil leaf.
Serves 12 - 15
Copyright © Caren McSherry