1/2 17.3-oz. box puff pastry (1 sheet) 8 oz. smoked part-skim mozzarella cheese, grated 1 c. part-skim ricotta cheese 1/4 c. grated Parmesan cheese 1/4 c. prepared pesto 3/4 c. fine, dry breadcrumbs 1 13.75-oz. jar artichoke hearts, drained, dried on paper towels, and quartered 14 oz. prepared caponata 1 12-oz. jar roasted peppers, drained, dried on paper towels and sliced 1 egg, beaten sesame seeds
What to do:
1. Preheat oven to 400°F. 2. Cover a sheet pan with parchment paper. On a lightly floured surface, roll out the sheet of puff pastry to a 14-in. square. Lay it on the parchment paper. 3. In a medium bowl, blend together the mozzarella, ricotta and Parmesan cheeses. 4. Brush the center square of the pastry with pesto, leaving a 3-in. border. Sprinkle with 1/4 cup breadcrumbs. Add the 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 1/4 cup breadcrumbs. 5. 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. 6. 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. Nutrition information for appetizer serving.