“Submitted by Lori Scott for Mascarpone Madness.”
1hr 30mins

Ingredients Nutrition


  1. Line a wide-mouthed 2-3 cup non-corrosive container with two smooth layers of cheesecloth, or a clean dry muslin or linen towel.
  2. In a bowl, beat the cheese with an electric mixer on medium speed until soft and spreadable.
  3. Press one fourth of the cheese evenly over bottom of container. Spread one third of the pesto evenly over the cheese - right to the edges of the container. Repeat the steps to layer the remaining cheese and pesto - ending with a layer of cheese.
  4. Fold the edges of the cloth over the cheese and press gently to compact. Cover airtight and chill until firm - at least one hour and up to one day.
  5. Fold back the cloth, invert a plate over the torta and then, holding the plate and container, flip over and invert the torta onto the plate. Peel off the cloth and if desired, garnish with cilantro springs.
  6. Serve with baguette slices.

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