Torta Rustica With Roasted Peppers and Smoked Mozzarella


½ 17.3-ounce box puff pastry (1 sheet)
8 ounces smoked part-skim mozzarella cheese, grated
1 cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
¼ cup prepared pesto
¾ cup fine, dry breadcrumbs
1 13.75-ounce jar artichoke hearts, drained, dried on paper towels,
and quartered
14 ounces prepared caponata
1 12-ounce jar roasted peppers, drained, dried on paper towels
and sliced
1 egg, beaten


Per appetizer: Calories/Appetizer Serving: 206 11 g protein; 18 g carbohydrate; 3.5 g fiber;
10 g total fat; 2.6 g saturated fat; 18 mg cholesterol; 9 mcg DFE (folate); 816 mg sodium.

Source: Wheat Foods Council

Torta Rustica


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. Spoonon 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)