INGREDIENTS

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"
<jfreeman@netusa1.net> on Oct 14, 1997

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