Spread pine nuts in a 9-inch pie pan and bake in a
350F
oven until golden (about 7 minutes), shaking
pan occasionally
In a food processor or a large
bowl, combine ricotta cheese, mascarpone, and 1/2
cup Garlic Thyme Pesto
Blend or beat with an
electric mixer until smooth
Season to taste with
salt, if desired
Stir in half the pine nuts.
Line a small bowl (about 2-1/2-cup capacity)
with a double layer of dampened cheesecloth, leav-
ing a 2-inch border of cloth draped over edge of
bowl
Spoon in cheese mixture, fold cloth over top,
and press down lightly to compact
Cover with
plastic wrap and refrigerate until firm (at least 2
hours) or until next day.
When torta is ready, coat the grill with non-stick
vegetable spray and preheat to medium hot
Whisk together Rosemary Pesto, olive oil, onion,
and lemon juice to make basting sauce
Use a
brush to coat chops with sauce
Grill the meat,
basting frequently, to the desired doneness.
Melt butter in a saute pan and cook bell pepper
and zuchinni until just tender
Unfold cheesecloth
from around torta and invert bowl onto the center
of a large serving plate
Let torta slip out and
remove cheesecloth
Sprinkle torta with remaining
pine nuts
Surround with grilled chops and sauteed
vegetables and garnish with fresh basil leaves
