Basil Mascarpone Torte

Name: Basil Mascarpone Torte
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings.
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

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

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.