ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mascarpone Torta with Pesto

Yield Makes 8 to 12 servings
Notes: Look for mascarpone in specialty cheese shops, well-stocked supermarkets, and Italian delis.


  • 1 1/3 to 1 3/4 mascarpone or cream cheese, at room temperature
  • 1/2 to 3/4 cup filling:
  • -Cilantro Pesto or
  • -Tomato Tapenade
  • Fresh cilantro or basil sprigs (optional) rinsed
  • Thin baguette slices

Nutrition Information

  • calories 142
  • caloriesfromfat 89 %
  • protein 2.8 g
  • fat 14 g
  • satfat 8.7 g
  • carbohydrate 1.6 g
  • fiber 0.4 g
  • sodium 28 mg
  • cholesterol 24 mg

How to Make It

  1. Line a wide-mouth, 2- to 3-cup noncorrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel. In a bowl, beat the cheese with an electric mixer on medium speed until soft and spreadable.

  2. Press a fourth of the cheese evenly over bottom of container. Spread a third of the pesto evenly over cheese to edges of container. Repeat steps to layer remaining cheese and pesto, ending with cheese. Fold edges of cloth over cheese and press gently to compact. Cover airtight and chill until firm, at least 1 hour or up to 1 day.

  3. Fold back cloth; invert a plate over torta and then, holding plate and container together, invert torta onto plate. Peel off cloth. If desired, garnish with cilantro sprigs. Serve with baguette slices.