Italian Layered Cheese Torta
From Better Homes and Gardens magazine

A vendor was selling this at the Italian Market quite a few years ago. Because it was unique and impressive looking, I only bought a few slices as it was expensive. I don't remember the pesto and the sun-dried tomato layers being so thick. I would like to try it again.

This makes quite a bit. You may want to cut the recipe in half and use a smaller dish to layer it in (4x4x2). Leftovers are good in scrambled eggs or made into a sauce for cheese tortellini.

2 8-ounce cartons mascarpone cheese (See either Homemade Mascarpone Cheese or Mascarpone Cheese Substitution)
3 ounces finely shredded Parmigiano-Reggiano cheese (3/4 cup)
1/3 cup basil pesto
1/2 cup oil-packed dried tomatoes, drained and finely snipped
1 clove garlic, minced
1/4 teaspoon pepper
1/4 cup toasted pine nuts
4 ounces provolone cheese, very thinly sliced

  1. Stir together one carton of the mascarpone cheese and the 3 ounces Parmigiano-Reggiano cheese in a medium mixing bowl; set aside.
  2. Stir together the basil pesto and half of the second carton of mascarpone cheese in a small mixing bowl; set aside.
  3. Stir together dried tomatoes, garlic, pepper, and remaining mascarpone cheese in a second small bowl; set aside.
  4. Line an 8x4x2-inch loaf pan with plastic wrap, extending excess over edges. Sprinkle pine nuts in a single layer in bottom of prepared pan.
  5. Drop about half of the Parmigiano-mascarpone mixture by small spoonfuls over the pine nuts; carefully press or spread over mixture. Layer with one-third of the provolone cheese, overlapping and trimming as necessary to fit. Top with pesto mixture. Top with another one-third of the provolone cheese as above.
  6. Drop the remaining Parmigiano-mascarpone mixture by spoonfuls over the provolone cheese, carefully pressing or spreading mixture. Add remaining provolone cheese. Spread the dried tomato mixture over all.
  7. Fold plastic wrap to cover loaf; gently press loaf down. Place a second 8x4x2-inch loaf pan on top, then place two 14- to 16-ounce cans in the second pan for weight. Chill loaf with weights in place several hours or overnight.
  8. Carefully invert loaf onto a cutting board. Gently cut torta crosswise into thirds using a sharp, thin-bladed knife. Wrap each third individually in plastic wrap.

Makes 3 tortas (8 to 10 servings each).