Savory Cheese Torta

This recipe does involve a few steps to assemble the individual layers, but it’s well worth the effort and, thankfully, can be prepared well in advance. It is hearty, satisfying, and a great compliment to robust wines. Remember to go easy on adding salt, as the pecorino, tomatoes, and Parmesan are salty. You can easily double or triple the recipe and also change up the flavor by substituting olive tapenade for the sun-dried tomatoes.

Savory Cheese Torta

Serves 8
Prep Time: 30 minutes

Layers of cheese filling, garbanzo filling, pesto, and sun-dried tomatoes.

Cheese Filling

4 ounces (113 grams) regular cream cheese, room temperature
3 ounces (75 grams) fontina cheese, grated
2 ounces (60 grams) medium pecorino, finely grated
1 tablespoon (15 milliliters) mayonnaise
½ teaspoon (2.5 milliliters) lemon zest
½ teaspoon (2.5 milliliters) lemon juice

1. Beat together with a fork until smooth

Garbanzo Filling

½ cup (120 grams) canned garbanzo beans, rinsed and drained
1 tablespoon (15 milliliters) fresh Italian parsley
1 small clove garlic
2 tablespoons (30 milliliters) olive oil
1 tablespoon (15 milliliters) fresh lemon juice
salt to taste

1. Place in a mini blender and pulse until the texture of rice.

Pesto Layer

Can substitute with ¼ cup (60 grams) store-bought pesto.

1 tablespoon (15 milliliters) pine nuts
1 small clove garlic
½ teaspoon (2.5 milliliters) lemon juice
½ cup (10 grams) fresh basil leaves
2 tablespoons (30 milliliters) olive oil
2 tablespoons (30 milliliters) Parmesan cheese 

1. In a mini blender, pulse together pine nuts, garlic, and lemon juice

2. Add basil and pulse

3. Add olive oil and Parmesan cheese, and pulse until smooth.

Tomato layer

1/3 cup (45 grams) sun-dried tomatoes, drained and finely diced

Assemblage

1. Prepare each filling and set aside, up to 1 day in advance. If not using within a few hours, tightly cover and refrigerate. Remove cream cheese from the refrigerator for 1 to 4 hours before using.

2.  Layer the fillings, if possible, using a 4-inch (10 centimeters) ring mold that is at least 2 inches (5 centimeters) high. Otherwise, use a small serving bowl at least 2 inches high and holds 1¼ cups (314 grams). Start by laying half the cream cheese, half the sun-dried tomatoes, all the garbanzos, the remaining half of the cream cheese, then the pesto, and top with the remaining sun-dried tomatoes. You can cover with plastic wrap and refrigerate for up to 2 days in advance.

3. Unmold, leaving tomatoes on top, or serve in a dish with your choice of sliced baguette, crackers, or toast.