Cheese Torta Recipe

From Dorothy McNett's Recipe Book.

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Cheese Torta

From Dorothy McNett's Recipe Book at The richness and spicyness of this goes nicely with a crispy Chardonnay or Pinot Noir.

12-16 oz. goat cheese, plain or herbed
1/2 pound unsalted butter, softened
3/4 cup sun-dried tomatoes or red peppers, packed in oil and drained
1/2 cup olive tapanade, or homemade pesto, or other flavorful spread...
1/2 cup finely diced celery

apple and pear slices
crackers or bread slices

With steel chopping blade in place in your food processor, combine cheese and soft butter to blend well. On cutting board with sharp chef knife, slice and dice the tomatoes. Line a 3 cup loaf pan with plastic wrap. Spread 1/3 of the cheese mixture in the bottom, and spread with the tapanade and then the tomatoes. Sprinkle with diced celery. Cover with remaining cheese. Refrigerate about 1 hour to firm. Unmold onto a beautiful plate and serve with crackers or apple, pear or other fruit slices.

Recipe created 2002-11-26.

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