Goat Cheese and Olive Torta Recipe

From Dorothy McNett's Recipe Book.

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Goat Cheese and Olive Torta

From Dorothy McNett's recipes at www.dorothymcnett.com.

1/4 cup pistachios
6 oz. fresh mild goat cheese, room temperature
3 oz. cream cheese, softened
1/8 teaspoon ground pepper
1/4 cup olive tapanade
1/4 cup finely minced sun dried tomatoes in oil
small toast squares, or crostini bread sticks

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.

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