Servings: 18
Prep Time: 15 Min.
Cook Time: 35 Min.

* 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

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.

Calories: 206;   Total Fat: 10g;   Saturated Fat: 3g;   Cholesterol: 18mg;   Total Carbs: 18g;   Fiber: 3g;   Protein: 11g;   Sodium: 816mg;