Recipe of the Day - August 17 (pesto ricotta torte)
 

Pesto Ricotta Torte

Ingredients
24 ounces ricotta cheese
1/2 cup grated Parmagiano-Reggiano cheese
1/2 cup minced parsley
1 tablespoon extra-virgin olive oil
1 1/4 pounds thin provolone cheese slices, about 5 inches in diameter
1 recipe Pesto Pesto or substitute 1 cup store-bought pesto
3/4 cup sun-dried tomatoes packed in olive oil, chopped
6-8 large opal or green basil leaves for garnish

Preparation
Allow ricotta to warm up to room temperature 20 minutes, or until it is pliable with a fork. In a medium bowl, blend the ricotta, Parmagiano-Reggiano, and parsley. If you wish to make the ricotta mixture a day in advance of assembly, cover the bowl with plastic wrap and refrigerate until ready to use.

Brush a 5-inch by 9-inch oblong bread pan with the oil, or line it with plastic wrap. Line the sides, ends, and bottom of the pan with 8-10 slices of the provolone. Spoon one-half of the ricotta mixture on the bottom of the pan, followed by one half of the Pesto Pesto, then one-half of the tomatoes. Top with 2-3 provolone slices.

Continue to layer the remaining ricotta, Pesto Pesto, and tomatoes, then top with the remaining 3-4 slices of provolone. Cover with plastic wrap and refrigerate 8-10 hours to allow the flavors to cure.

When ready to serve, remove the pan from the refrigerator, invert it onto a serving platter, and gently tap the sides and top with the handle of a butter knife. The torte will slide out of the pan easily. Garnish the top of the torte with basil and serve with crostini or crackers.

Serves 15-20.

ooo...cheesy.
I love this kind of torte.
Very tasty.
Looking forward to you making this when I get down there.

Who is making this?
I know that you meant to say:
"Looking forward to making this for you when I get down there."

Mmm pesto! 15-20 servings is a bit much though.
I almost typed "munch" instead of "much". Hmm. I bet this would go great with lentil soup, which I've still yet to make.

Thanks for the recipe!