This colorful torte with its layers of red sun-dried tomatoes, creamy white cheese, and zesty green pesto makes a festive appetizer for a large group, or a special Mediterranean-style treat for you and your family. Mouthwatering flavors combined with calcium and vitamin-rich nutrition make Pesto Ricotta Torte a recipe you will use again and again.

So pretty, it looks as if you fussed over it for hours, but it’s easy to make:

INGREDIENTS

24 ounces ricotta cheese
½ cup grated Parmagiano-Reggiano cheese
½ cup minced parsley
1 tablespoon extra-virgin olive oil
1 ¼ pounds thin provolone cheese slices, about 5 inches in diameter
1 recipe Pesto Pesto (see below) or substitute 1 cup store-bought pesto
¾ cup sun-dried tomatoes packed in olive oil, chopped
6-8 large opal or green basil leaves for garnish

1. 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.

2. 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.

3. 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.

4. 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.

PESTO PESTO

INGREDIENTS

2 cups tightly packed Genovese basil
1/3 cup tightly packed lemon basil
2 cloves garlic
½ cup grated Parmagiano-Reggiano cheese
2/3 cup extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly-ground green peppercorns
¼ cup toasted pine nuts, optional

1. In a blender or food processor, combine the basils, garlic, and cheese until slightly chunky. With the motor running, gradually add the oil until completely blended.

2. Transfer to a small bowl, then whisk in the salt and pepper until well blended. If desired, add the pine nuts for a more intense pesto.

Yields 1 cup and may be used on practically ANYTHING!