Basil Mascarpone Torte Recipe

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Basil Mascarpone Torte Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + chilling

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

Nutritional Facts

1 slice: 359 calories, 33g fat (16g saturated fat), 102mg cholesterol, 271mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 10g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Basil Mascarpone Torte in Taste of Home Christmas Annual Annual 2011, p7

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