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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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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 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:
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.
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