Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 This sounds delicious, Chupa--Thank you! Chupababi wrote: > Maureen - this is one of my favorite fig recipes. Hope you enjoy. > Chupa > > > @@@@@ > Fresh Fig, Mascarpone and Pesto Torte > For crust: > 1 cup finely ground wheat crackers such as Wheat Thins > 1/2 cup pine nuts, toasted until golden, cooled, and ground fine > 1 tablespoon unsalted butter, melted and cooled > For filling: > 1 1/4 pounds cream cheese, softened > 1/2 cup mascarpone or sour cream > 3 large eggs > 1 1/4 cups homemade basil pesto or prepared basil pesto > 2 pounds firm-ripe fresh figs (about 16 large),divided, 1 pound cut > into 1/4-inch-thick slices > 1/2 cup fig preserves* > 1 1/2 tablespoons white-wine vinegar > Accompaniment: baguettes cut diagonally into thin slices and toasted > lightly > > > > > > Make crust: > Preheat oven to 325° F. and butter a 10-inch springform pan. > > In a bowl with a fork stir together crust ingredients and salt and > pepper to taste. Press mixture into bottom of pan and bake in middle > of oven 10 minutes, or until lightly browned. > > Make filling: > In a bowl with an electric mixer beat together filling ingredients and > salt and pepper to taste until very smooth. > > Assemble torte: > Pour half of filling into crust. Drop dollops of pesto over filling > and spread carefully to form an even topping. (Some filling may show > through.) Top pesto layer with half of fig slices, overlapping them > slightly, and pour remaining filling over figs, spreading evenly. Bake > torte in middle of oven 1 hour and 10 minutes, or until top is golden > brown and set. Cool torte in pan on a rack (filling will deflate > slightly). Chill torte, covered loosely, at least 3 hours and up to 2 > days. > > In a small saucepan stir together preserves and vinegar and bring to a > simmer. Remove pan from heat and cool mixture. Stir in salt to taste. > > Slice remaining pound figs into 1/4-inch-thick slices. Run a thin > knife around edge of pan and remove side. Spread torte with preserves > mixture, leaving a 1/4-inch border, and top decoratively with > remaining fig slices. With 2 large metal spatulas transfer torte to a > serving plate. > > Serve torte at room temperature to spread on toasts. > > Serves 16 to 32 as an hors d'oeuvre. > > Source: Gourmet, September 1996 > Formatted by Chupa Babi in MC: 01.15.07 > > *available at some specialty foods shops > ----- > > > > Quote Link to comment Share on other sites More sharing options...
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