Mascarpone and Cilantro Torta

1. 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. 2

   In a bowl, beat the cheese with an electric mixer on medium speed until soft and spreadable.

3. 3

   Press one fourth of the cheese evenly over bottom of container.

4. 4

   Spread one third of the pesto evenly over the cheese - right to the edges of the container.

5. 5

   Repeat the steps to layer the remaining cheese and pesto - ending with a layer of cheese.

6. 6

   Fold the edges of the cloth over the cheese and press gently to compact.

7. 7

   Cover airtight and chill until firm - at least one hour and up to one day.

8. 8

   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.

9. 9

   Peel off the cloth and if desired, garnish with cilantro springs.

10. 10

    Serve with baguette slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.