| | FRESH FIG, MASCARPONE, AND PESTO TORTE (Brown Turkey Fig)
|
| | For crust
1 cup finely ground wheat crackers such as Wheat Thins
1/2 cup pine nuts, toasted until golden, cooled, and ground fine
1 tablespoon unsalted butter, melted and cooled
For filling
1 1/4 pounds cream cheese, softened
1/2 cup mascarpone or sour cream
3 large eggs
1 1/4 cups basil pesto
2 pounds firm-ripe fresh figs (about 16 large)
1 pound cut into 1/4-inch-thick slices
1/2 cup fig preserves
1 1/2 tablespoons white-wine vinegar
Accompaniment:
baguettes cut diagonally into thin slices and toasted lightly
|
| |
Make crust:,Preheat oven to 325° F. and butter a 10-inch springform pan.,In a bowl with a fork stir together crust ingredients and salt and pepper to taste. Press mixture into bottom of pan and bake in middle of oven 10 minutes, or until lightly browned., |
|
