Torta Rustica With Roasted Peppers and Smoked Mozzarella

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Preheat oven to 400 degrees F.

Cover a sheet pan with parchment paper. On a lightly floured surface, roll out the sheet of puff pastry to a 14-inch square. Lay it on the parchment paper.

In a medium bowl, blend together the mozzarella, ricotta and Parmesan cheeses.

Brush the center square of the pastry with pesto, leaving a 3-inch border. Sprinkle with ¼ cup breadcrumbs. Sprinkle with artichoke hearts. Spoon on half the mozzarella mix in dollops. Spoon on the caponata and sprinkle with 1/4 cup breadcrumbs. Lay the roasted peppers on top and then spoon on the remaining cheese mixture. Sprinkle with the last ¼ cup breadcrumbs.

Pull up the sides and corners of the puff pastry to cover the filling. Pinch the seams together to seal them. Pat the torta into a nice square block. Brush the torta all over with egg and sprinkle with sesame seeds.

Bake 35-40 minutes, until very brown and beginning to ooze cheese.

Let sit 10 minutes before slicing.

Serves 18 as an appetizer (8 as an entrée)

Approximate nutritional value per appetizer:
206 calories; 10 g total fat; 2.6 g saturated fat; 18 mg cholesterol; 816 mg sodium; 18 g carbohydrate; 3.5 g fiber; 11 g protein; 9 mcg DFE (folate).