Fresh Fig, Mascarpone, and Pesto Torte
| Yield: | 1 Servings |
| Categories: |
| FOR CRUST | ||
| 1 | c | Finely ground wheat crackers such as wheat thins |
| 1/2 | c | Pine nuts; toasted until golden, cooled, and ground fine |
| 1 | tb | Unsalted butter; melted and cooled |
| FOR FILLING | ||
| 1 1/4 | lb | Cream cheese; softened |
| 1/2 | c | Mascarpone or sour cream |
| 3 | lg | Eggs |
| 1 1/4 | c | Prepared basil pesto |
| 2 | lb | Firm-ripe fresh figs (about 16 large), 1 pound cut into one quarter inch thick slices |
| 1/2 | c | Fig preserves |
| 1 1/2 | tb | White-wine vinegar |
| ACCOMPANIMENT | ||
| Baguettes cut diagonally into thin slices and toasted lightly |
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