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Recipes
GOAT CHEESE
TORTE
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GOAT CHEESE TORTE
I pound goat Vi cup slivered
cheese, softened almonds, lightly
V* cup unsalted toasted
butter, softened 4 ounces jarred
8 ounces jarred basil sun-dried tomato
pesto pesto
basil sprig
1. Spray a 6-inch springform pan with nonstick cooking
spray. Cream goat cheese and butter with a mixer at
medium speed until very smooth.
2. Layer one-third of the goat cheese mixture, half the
basil pesto, half the almonds, and the tomato pesto in
pan. Add half of the remaining the goat cheese mixture,
the remaining basil pesto and the remaining almonds.
Top with the remaining goat cheese mixture.
3. Cover pan with plastic wrap and refrigerate over
night. Remove pan sides and place torte on a plate.
Let stand I hour before serving with crackers. Garnish
with a basil sprig. Serves 20.
Nutritional facts per serving: 210 calories, 20g fat, 7g protein, 2g car
bohydrates, Ig fiber, 230 mg sodium.
Tips From Our Test Kitchen: For peak flavor
and texture, it’s important to let the torte stand at
room temperature before serving. Goat cheese, also
known as chevre, often is sold in 4-ounce packages
in the deli case.
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