Exotic Goat Cheese Torta Recipe Video
This recipe very California and always a hit!
Ingredients
1 head garlic, roasted
Good olive oil, for drizzling
Kosher salt & freshly cracked black pepper, to taste
1/4 pound cream cheese, room temperature
1/4 pound goat cheese, room temperature
1/2 cup sun-dried tomato pesto
1/3 cup basil pesto
Directions
Preheat oven to 400 degrees.
Slice the top off of a head of garlic and drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil and roast in the oven for about an hour, until garlic is soft and caramelized.
Meanwhile, in the bowl of a free-standing mixer fitted with a paddle attachment, cream together the cheeses. Divide the mixture evenly among three small bowls. Add the sun-dried tomato pesto to one bowl. Add the basil pesto to the second bowl. Squeeze the roasted garlic cloves into the third bowl mix all three to combine and season with salt and pepper, to taste.
Line a three-cup ramekin with dampened cheesecloth, draping excess over the rim. Spoon basil pesto mixture into the bottom of the mold and smooth with a rubber spatula. Top with the roasted garlic mixture, and finish with the sun-dried tomato pesto mixture. Fold the excess cheesecloth over the top of the strata. Refrigerate for at least an hour.
To serve, unfold the cheesecloth, invert the ramekin onto platter, remove and peel away the cheesecloth. Serve with your favorite crackers or Melba toast or crudite.
Slice the top off of a head of garlic and drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil and roast in the oven for about an hour, until garlic is soft and caramelized.
Meanwhile, in the bowl of a free-standing mixer fitted with a paddle attachment, cream together the cheeses. Divide the mixture evenly among three small bowls. Add the sun-dried tomato pesto to one bowl. Add the basil pesto to the second bowl. Squeeze the roasted garlic cloves into the third bowl mix all three to combine and season with salt and pepper, to taste.
Line a three-cup ramekin with dampened cheesecloth, draping excess over the rim. Spoon basil pesto mixture into the bottom of the mold and smooth with a rubber spatula. Top with the roasted garlic mixture, and finish with the sun-dried tomato pesto mixture. Fold the excess cheesecloth over the top of the strata. Refrigerate for at least an hour.
To serve, unfold the cheesecloth, invert the ramekin onto platter, remove and peel away the cheesecloth. Serve with your favorite crackers or Melba toast or crudite.
Editors Review
Goat cheese hasn't scored much on the popularity charts in the world; if you believe it, then you have to try this exotic goat cheese torta and rethink whether it is true. Goat cheese has its loyal fans and this dish is not only appreciated by them but also by those who didn't show much interest in goat cheese earlier. Watch this video to find out how Dave turns goat cheese into a delectable appetizer.Comments
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