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Basil Mascarpone Torte Recipe

This decadent torte has a creamy texture and is perfect to take along to your next potluck or holiday meal.—Lisa Renshaw, Kansas City, Missouri

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Basil Mascarpone Torte Recipe

Prep: 20 min. Bake: 50 min. + chilling

Yield: 16 Servings

20 50 70

Ingredients

1-1/2 cups dry bread crumbs
1 cup pine nuts, toasted
1/2 cup cold butter, cubed
1-1/2 cups Mascarpone cheese
1 cup ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons whole milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/4 cup minced fresh basil

Directions

Place bread crumbs and pine nuts in a food processor; cover and process until nuts are finely chopped. Add butter; cover and process until blended. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large bowl, beat the cheeses, milk, salt and nutmeg until smooth. Add eggs; beat on low speed just until combined. Stir in basil. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 50-60 minutes or until puffed and golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing. Yield: 16 servings.

Nutritional Facts 1 slice equals 359 calories, 33 g fat (16 g saturated fat), 102 mg cholesterol, 271 mg sodium, 9 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Basil Mascarpone Torte in Taste of Home Christmas Annual Annual 2011, p7

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.