INGREDIENTS

INSTRUCTIONS

Combine Neufchatel cheese and ricotta in a small mixing bowl. Beat
until thoroughly combined. (An electric mixer at medium-high speed
works very well.)  Prepare a three-layer rectangle of cheesecloth,
about 6x20 inches. For  easier handling, place the cheesecloth on a
tray or cookie sheet.  Spread the cheese mixture onto the cheesecloth,
making a retangle  about 4x16 inches. (It is possible to make a neat
retangle on the  cheesecloth by cutting the edges of the cheese with a
plain dinner  knife.) Refrigerate, uncovered, for several hours before
before  filling.  To make the pesto, combine basil, 1/4 cup olive oil,
garlic, and  parmesan in a food processor or blender. Puree to a paste.
Salt to  taste.  Spread a layer of olive oil on the cheese rectangle.
Then add the  pesto, and spread it to within 1/2 inch of the edges.
Sprinkle on the coarsely crushed peppercorns.  Lifting the cheesecloth
from one end, roll up the torta along the  long edge as you would a
jelly roll. You will end up with a cylinder  shape. Wrap it in
cheesecloth (use a fresh piece, double thickness)  and place it on its
side on a plate. Cover tightly with plastic wrap  ad refrigerate 12 to
24 hours before serving.  To serve, unwrap the torta and place it on a
plate. Frane it lavishly  with garnishes and serve with dark bread or
the finest crackers, and  raw vegetables.  The torta will keep for up
to a week (depending on how fresh the  ricotta was to begin with). The
pesto will seep more deeply into the  cheese the longer it sits.  The
pesto can be made as much as two weeks ahead.  REG shared by Kelly T.
McNamara, Cleveland, OH, USA.  Serving Ideas:  Serve as part of a
Vegetarian Thanksgiving menu. Per  serving: 393 Calories; 25g Fat (53%
calories from fat); 16g Protein;  36g Carbohydrate; 51mg Cholesterol;
240mg Sodium  Recipe By: Still Life With Menu/Mollie Katzen  Posted to
EAT-L Digest  6 November 96  Date:    Thu, 7 Nov 1996 12:09:26 -0500
From:    "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 311
Calories From Fat: 205
Total Fat: 23.4g
Cholesterol: 42.1mg
Sodium: 332.5mg
Potassium: 797.2mg
Carbohydrates: 16.7g
Fiber: 9.7g
Sugar: 2.3g
Protein: 14.6g