Basil Cheese Torta

Directions

1. * Note: One-third c. dry tomatoes in oil may be substituted for dry tomatoes. Drain tomatoes well, pressing between layers of paper towels.
2. Process first 3 ingredients in a blender or possibly food processor till smooth, stopping to scrape down sides. Stir in Lucinda's Garden Pesto, blending well.
3. Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang over on each side. Arrange one-third of cheese slices on bottom and up sides of pan. Layer proportionately with half of pesto mix, 1/3 c. Roasted Red Pepper Salsa, 2 Tbsp. pine nuts, and half of remaining cheese slices. Repeat layers, ending with cheese slices, gently pressing each layer. Fold cheese slices toward center. Cover and refrigerate8 hrs.
4. Invert torta onto a serving platter. Top with 1/3 c. salsa; garnish, if you like. Serve with remaining salsa and toasted French baguette slices.
5. For Lucinda's Garden Pesto: Process basil and garlic in a food processor till minced. Add in pine nuts and cheeses, and process till blended, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process till smooth. Refrigerateup to 5 days, if you like. (Makes 1 c.)
6. For Roasted Red Pepper Salsa: Bake peppers on an aluminum foil-lined baking sheet at 500 degrees for 12 min or possibly till peppers look blistered, turning once. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 min to loosen skins. Peel peppers; remove and throw away seeds. Coarsely chop peppers. Drizzle with 1 Tbsp. extra virgin olive oil; set aside.
7. Pour boiling water to cover over dry tomatoes. Let stand 3 min; drain and coarsely chop. Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and refrigeratesalsa up to 2 days, if you like. (Makes 2 c.).
8. This recipe yields 12 servings.