Crust:
1 cup finely ground wheat crackers such as wheat thins (60)
½ cup pine nuts toasted, cooled & pulsed until finely ground
1 tablespoon unsalted butter, melted & cooled
¼ tsp salt
1/8 tsp freshly ground pepper
Filling:
1 ¼ pounds cream cheese, softened
½ cup Marscopone cheese
3 large eggs
Salt
¼ teaspoon ground pepper
¼ cup pesto or store bought
2 pounds firm ripe figs, stems removed, Cut half of figs into 1/4 inch thick slices
½ cup fig preserves
1-½ tablespoons white wine vinegar
MAKE CRUST:
Put a rack in middle of oven & preheat to 325`. Butter Spring form pan. Stir together ingredients with a fork in a bowl. Press mixture into bottom of buttered pan. Bake until lightly browned, about 10 minutes. Let cool on rack.
MAKE FILLING:
Combine cream cheese, Marscapone, eggs ½ teaspoon salt & pepper in medium bowl, beat with electric mixer until smooth, about 2 minutes. Pour ½ of filling onto crust. Drop dollops of pesto (using it all) over filling. Top filling with pesto and spread evenly (some filling may show.) Top pesto with sliced figs, overlapping slightly. Pour remaining filling over figs, spread evenly. Bake until top is golden and set, about 50-60 minutes. (will deflate slightly). Refrigerate at least three hours, (can cover loosely and keep in refrigerator for two days). If preserves are very chunky, process in food processor. Bring preserves and vinegar to a simmer in small sauce pan. Remove from heat and cool. Stir in a pinch of salt. Slice remaining figs into ¼ inch thick slices. Run thin knife around edge of pan and remove sides. Spread torte with preserves mixture, leaving ½ inch border all around the top, decorate border with fig slices.
Transfer to serving plate with large metal spatula, let come to room temperature before serving.
Serve with baguette slices.
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