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Ingredientes
- 1 c. Finely grnd wheat crackers such as wheat thins
- 1/2 c. Pine nuts, toasted till golden brown, cooled, and grnd fine
- 1 Tbsp. Unsalted butter, melted and cooled
- 1 1/4 lb Cream cheese, softened
- 1/2 c. Mascarpone or possibly lowfat sour cream
- 3 lrg Large eggs
- 1 1/4 c. Prepared basil pesto
- 2 lb Hard-ripe fresh figs (about 16 large), 1 lb. cut into one quarter inch thick slices
- 1/2 c. Fig preserves
- 1 1/2 Tbsp. White-wine vinegar Baguettes cut diagonally into thin slices and toasted lightly
Direcciones
- Make crust:Preheat oven to 325 degrees and butter a 10-inch spring form pan. In a bowl with a fork stir together crust ingredients and salt and pepper to taste.
- Press mix into bottom of pan and bake in middle of oven 10 min, or possibly till lightly browned.
- Make filling:In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste till very smooth.
- Assemble torte:Pour half of filling into crust. Drop dollops of pesto over filling and spread carefully to create 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 proportionately. Bake torte in middle of oven 1 hour and 10 min, or possibly till top is golden and set. Cold torte in pan on
- a rack (filling will deflate slightly). Refrigeratetorte, covered loosely, at least 3 hrs and up to 2 days.
- In a small saucepan stir together preserves and vinegar and bring to a simmer. Remove pan from heat and cold mix. Stir in salt to taste.
- Slice remaining lb. figs into 1/4-inch thick slices. Run a thin knife around edge of pan and remove side. Spread torte with preserves mix, 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.
- Yield: 16 to 32 as an hors d'oeuvre
