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* Note: One-third c. dry tomatoes in oil may be substituted for dry tomatoes.
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Drain tomatoes well, pressing between layers of paper towels.
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Process first 3 ingredients in a blender or possibly food processor till smooth, stopping to scrape down sides.
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Stir in Lucinda's Garden Pesto, blending well.
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Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang over on each side.
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Arrange one-third of cheese slices on bottom and up sides of pan.
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Layer proportionately with half of pesto mix, 1/3 c. Roasted Red Pepper Salsa, 2 Tbsp.
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pine nuts, and half of remaining cheese slices.
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Repeat layers, ending with cheese slices, gently pressing each layer.
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Fold cheese slices toward center.
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Cover and refrigerate8 hrs.
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Invert torta onto a serving platter.
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Top with 1/3 c. salsa; garnish, if you like.
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Serve with remaining salsa and toasted French baguette slices.
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For Lucinda's Garden Pesto: Process basil and garlic in a food processor till minced.
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Add in pine nuts and cheeses, and process till blended, stopping to scrape down sides.
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With processor running, pour oil through food chute in a slow, steady stream; process till smooth.
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Refrigerateup to 5 days, if you like.
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(Makes 1 c.)
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For Roasted Red Pepper Salsa: Bake peppers on an aluminum foil-lined baking sheet at 500 degrees for 12 min or possibly till peppers look blistered, turning once.
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Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 min to loosen skins.
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Peel peppers; remove and throw away seeds.
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Coarsely chop peppers.
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Drizzle with 1 Tbsp.
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extra virgin olive oil; set aside.
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Pour boiling water to cover over dry tomatoes.
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Let stand 3 min; drain and coarsely chop.
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Stir together bell pepper, tomato, basil, and remaining ingredients.
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Cover and refrigeratesalsa up to 2 days, if you like.
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(Makes 2 c.).
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31
This recipe yields 12 servings.
