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Goat Cheese and Olive Torta
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/4 cup pistachios
Place pistachios in glass measuring cup and microwave on high for 1 min. Stir. Heat another 30 seconds, or until toasted. Chop coarsely and set aside. In a bowl, blend together cheese and pepper until smooth. Line a deep 3 or 4 cup bowl or fluted mold with plastic wrap. Spoon 1/3 of the mixture inside and pack it down; level the top with a spatula. Dollop the olive spread and the tomatoes over the cheese, pack it down, and sprinkle with some of the chopped nuts. Repeat, making 3 layers. Cover and chill for 2-3 hours. Unmold about 1 hour before serving on a beautiful plate and serve with the toasts, providing small butter knives or spreaders.
Recipe created 1994-10-29.