Sun-Dried Tomato and Basil Pesto Mascarpone Torta

1 pound (2 cups) mascarpone cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes plus 1-2 oil-packed sun-dried tomato halves, sliced into halves
3 tablespoons Basil Pesto, purchased or homemade (recipe below), or more to taste
4 ounces mild cheese such as mozzarella or Monterey Jack
Fresh herb springs for garnish (optional)
1/4 cup roasted pine nuts for garnish (optional)
Crackers, plain water biscuits or toasted slices of baguette

Divide the mascarpone in half and place into two bowls. Stir the finely chopped sun-dried tomatoes into one bowl of mascarpone and the pesto into the other. Taste the mixtures and adjust the flavors, if desired.

Thinly slice the mozzarella, Monterey Jack or whatever mild cheese you have chosen. Use a cheese plane or wire cheese cutter.

Line a small bowl, about 2 1/2 cups in capacity, or similar mold with plastic wrap, letting the excess extend over the sides.

Arrange the strips of sun-dried tomato in a pattern on the bottom.

Gently spoon enough of the tomato or pesto mascarpone into the mold to make a layer about 1 inch thick.

Place a few slices of cheese over the mascarpone and gently press down to evenly distribute the mascarpone underneath.

Repeat the procedure, alternating the two colors of the mascarpone, with slices of cheese in between, until all the mascarpone is used.

Top the last layer wit the remaining Monterey Jack or mozzarella and gently press down to compress the layers of cheese. Bring the sides of the plastic wrap up and cover the top. Press down again.

Refrigerate for several hours or overnight.

About 30 minutes before serving, spread open the plastic wrap covering the top of the cheese, invert the torta on a serving platter and remove the mold. Carefully peel away the plastic wrap.

Garnish with the pine nuts and herb sprigs, if desired. Serve torta at room temperature with crackers, biscuits or toasted French bread.

Adapted from The Cheese Lover's Cookbook and Guide by Paula Lambert.

Makes 8-12 servings
Source: Western Dairy Council