Goat Cheese Torta Recipe
Ingredients
| Cream cheese | 16 Ounce, softened | |
| 7 to 8 ounces mild goat cheese | ||
| Garlic | 2 Clove (5gm), minced | |
| Dried oregano | 4 Teaspoon, crushed | |
| Ground pepper | 1/8 Teaspoon | |
| Pesto | 1/4 Cup (16 tbs), prepared | |
| 1/2 cup sun-dried tomatoes packed in oil | ||
| Slivered almonds | 2 Tablespoon, toasted | |
| Fresh oregano or parsley sprig | ||
| Stone ground wheat crackers or thinly sliced baguette | ||
Directions
MAKING
1) Line a clear plastic wrap on a souffle pan or a 1-quart loaf pan.
2) In a large mixer bowl or food processor, mix together cream cheese, garlic, goat cheese, pepper and oregano.
3) Blend to a smooth mixture.
4) Spread a third of the mixture in the pan’s bottom.
5) Add a pesto topping, spreading it evenly.
6) With another one-third of the mixture create another layer.
7) Drain the sun-dried tomatoes and set aside one tomato for garnishing.
8) Chop the rest of the tomatoes.
9) Spread the chopped sun-dried tomatoes evenly on the pan mixture.
10) Add a topping of the rest of the cheese mixture.
11) Cover with a plastic wrap and gently press for packing the cheese.
12) Chill for several hours.
FINALIZING
13) Remove the cover from the cheese.
14) Take a serving plate and invert the cheese onto it.
15) Slice the reserved sun-dried tomato thinly.
16) Garnish the torta with thin sun-dried tomato slices, fresh parsley or oregano and toasted almonds.
SERVING
17) Serve the dish accompanied by thin baguette slices or stone ground wheat crackers.
1) Line a clear plastic wrap on a souffle pan or a 1-quart loaf pan.
2) In a large mixer bowl or food processor, mix together cream cheese, garlic, goat cheese, pepper and oregano.
3) Blend to a smooth mixture.
4) Spread a third of the mixture in the pan’s bottom.
5) Add a pesto topping, spreading it evenly.
6) With another one-third of the mixture create another layer.
7) Drain the sun-dried tomatoes and set aside one tomato for garnishing.
8) Chop the rest of the tomatoes.
9) Spread the chopped sun-dried tomatoes evenly on the pan mixture.
10) Add a topping of the rest of the cheese mixture.
11) Cover with a plastic wrap and gently press for packing the cheese.
12) Chill for several hours.
FINALIZING
13) Remove the cover from the cheese.
14) Take a serving plate and invert the cheese onto it.
15) Slice the reserved sun-dried tomato thinly.
16) Garnish the torta with thin sun-dried tomato slices, fresh parsley or oregano and toasted almonds.
SERVING
17) Serve the dish accompanied by thin baguette slices or stone ground wheat crackers.
Chef
