Fresh Fig, Mascarpone, And Pesto Torte

If one’s greatest problem is loneliness, the good news is that Jesus is a reliable friend. If the big problem is anxiety, Jesus will calm us down. Jesus is the glue that holds our marriages and families together, gives us purpose for us to strive toward, wisdom for daily life. And there are half-truths in all of these pleas, but they never really bring hearers face to face with their real problem: that they stand naked and ashamed before a holy God and can only be acceptably clothed in His presence by being clothed, head to toe, in Christ’s righteousness.

Michael Horton

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

1	c	Finely ground wheat crackers
		such as wheat thins
1/2	c	Pine nuts, toasted until
		golden cooled and
		ground
		fine
1	T	Unsalted butter, melted and
		cooled
1 1/4	lb	Cream cheese, softened
1/2	c	Mascarpone or sour cream
3		Eggs
1 1/4	c	Prepared basil pesto
2	lb	Firm-ripe fresh figs, about
		16 large 1 pound cut
		into
		one quarter inch thick
		slices
1/2	c	Fig preserves
1 1/2	T	White-wine vinegar
		Baguettes cut diagonally
		into thin slices and
		toasted lightly

INSTRUCTIONS

Make crust:  Preheat oven to 325 degrees and butter a 10-inch spring
form 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.  Make filling:
In a bowl with an electric mixer beat together filling ingredients  and
salt and pepper to taste until very smooth.  Assemble torte:  Pour half
of filling into crust. Drop dollops of pesto over filling  and spread
carefully to form an even topping. (Some filling may show  through.)
Top pesto layer with half of fig slices, overlapping them  slightly,
and pour remaining filling over figs, spreading evenly.  Bake torte in
middle of oven 1 hour and 10 minutes, or until top is  golden brown and
set. Cool torte in pan on  a rack (filling will deflate slightly).
Chill torte, covered loosely,  at least 3 hours and up to 2 days.  In a
small saucepan stir together preserves and vinegar and bring to a
simmer. Remove pan from heat and cool mixture. Stir in salt to taste.
Slice remaining pound figs into 1/4-inch thick slices. Run a thin
knife around edge of pan and remove side. Spread torte with preserves
mixture, leaving a 1/4-inch border, and top decoratively with
remaining fig slices. With 2 large metal spatulas transfer torte to a
serving plate. Serve torte at room temperature to spread on toasts.
Yield: 16 to 32 as an hors d'oeuvre  Recipe by: Cooking Live Show
#CL8977  Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman"
<[email protected]> on Oct 14, 1997

A Message from our Provider:

“Have you thanked God today?”