Appetizers and Snacks

Torta Rustica with Roasted Peppers and Smoked Mozzarella
  • Complexity: Easy
  • Srv: 8
  • Total Time: 1 hr


  • ½ 17.3-ounce box puff pastry (1 sheet)
  • 8 ounces smoked part-skim mozzarella, grated
  • 1 cup part-skim ricotta cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup prepared pesto
  • 3/4 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
  • 2 teaspoons sesame seeds


  1. Preheat oven to 400 degrees F.
  2. 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.
  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-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.
  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.