Spread pine nuts in a 9-inch pie pan and bake in a 350F

oven until golden (about 7 minutes), shaking pan occasionally

In a food processor or a large bowl, combine ricotta cheese, mascarpone, and 1/2 cup Garlic Thyme Pesto

Blend or beat with an electric mixer until smooth

Season to taste with salt, if desired

Stir in half the pine nuts. Line a small bowl (about 2-1/2-cup capacity) with a double layer of dampened cheesecloth, leav- ing a 2-inch border of cloth draped over edge of bowl

Spoon in cheese mixture, fold cloth over top, and press down lightly to compact

Cover with plastic wrap and refrigerate until firm (at least 2 hours) or until next day. When torta is ready, coat the grill with non-stick vegetable spray and preheat to medium hot

Whisk together Rosemary Pesto, olive oil, onion, and lemon juice to make basting sauce

Use a brush to coat chops with sauce

Grill the meat, basting frequently, to the desired doneness. Melt butter in a saute pan and cook bell pepper and zuchinni until just tender

Unfold cheesecloth from around torta and invert bowl onto the center of a large serving plate

Let torta slip out and remove cheesecloth

Sprinkle torta with remaining pine nuts

Surround with grilled chops and sauteed vegetables and garnish with fresh basil leaves

Serves 10 to 12.