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Layered pesto torta dip recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Impress with vibrant layers of tomato and basil pesto in this easy make-ahead double cheese dip for your next party!
Ingredients:
  • 500g fresh ricotta, drained
  • 250g tub mascarpone
  • 20.00 ml finely grated lemon rind
  • 55g (1⁄3 cup) pine nuts, toasted
  • Fresh small basil leaves, to serve (optional)
  • Pita crisps, to serve
  • 150g semi-dried tomatoes, drained
  • 2 garlic cloves
  • 42.00 gm fresh lemon juice
  • 36.40 gm extra virgin olive oil or oil from semi-dried tomatoes
  • 250.00 ml firmly packed fresh basil leaves
  • 20g (1⁄4 cup) finely grated parmesan
  • 40.00 ml pine nuts, toasted
  • 1 garlic clove
  • 36.40 gm extra virgin olive oil
Instructions:
  • For the tomato pesto, add all the ingredients into a food processor and blend until almost smooth. Season to taste, transfer to a bowl. Clean the processor and then repeat with the basil pesto ingredients.
  • With electric beaters, whip the ricotta in a bowl until smooth. Incorporate the mascarpone and lemon rind. Season and beat until well combined.
  • In a shallow 1L (4 cup) bowl, neatly line two layers of plastic wrap, allowing excess wrap to hang over the sides. Spread one-third of the ricotta mixture evenly. Press down gently with the back of a spoon to eliminate any air pockets. Add a layer of basil pesto, spreading it smoothly. Add half of the remaining ricotta mixture evenly. Spread the mixture smoothly. Apply a layer of tomato pesto on top. Spread evenly. Finish with the remaining ricotta mixture, spreading it evenly.
  • Fold the wrap over, then add a plate and heavy cans to compress. Chill in the fridge overnight.
  • Invert the torta onto a plate and neatly line up pine nuts on top. Sprinkle with pepper and garnish with basil, if desired. Accompany with crisps for serving.

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