I first tasted this at one of my parents’ summertime cocktail parties in East Hampton. The same caterer who made the much-loved Saucisson en Croûte (also posted on my website) made something he called “Torta di Basil.” It was a creamy terrine made with goat cheese, sun-dried tomatoes, fresh basil, and pine nuts.

This is the perfect hors d’oeuvre: it’s easy to make, elegant and festive in its presentation, and always a crowd pleaser. I never had the chance to ask for the recipe, so I developed my own. I think the mascarpone takes it to another level with its velvety texture and subtle, yet rich flavor. I use my spinach pesto in place of one made with fresh basil, so I can make this on short notice at any time of the year, not just in summer. You can make this a day or two ahead. Store it in the container in the refrigerator until an hour or two before you plan to serve it.