Gourmet Goat and Her Gourmet Gals Make a Goat Cheese Dinner: Part 1
July 28, 2010 Written by TaylorH
Goat Cheese Dinner: Part 1
The gourmet gals referred to the torte as the “Blob.” After reading through the recipe, Gourmet Goat realized she could simplify the recipe a bit. She decided to purchase pre-made pesto, which reduced the cost, time and it didn’t require a food processor. It is important to read the instructions of a recipe before starting! Gourmet Goat made a mistake and didn’t read the part about refrigerating the torte for twenty-four hours. Gourmet Goat shares her abbreviated and quicker version of the recipe bellow, but if you want to try the real recipe check out the “Goat Cheese” cookbook by clicking here.
Layered Pesto, Chevre and Tomato Torte with Pine Nuts
- 8 Ounces Chevre (Goat Cheese)
- 1 Container Pre-made Pesto
- ½ Cup Small Red and Yellow Cherry Tomatoes
- Fresh Basil
- Parchment Paper
- Line the coffee cup* you will use to form the torte with parchment paper. Have the edges of the parchment paper over the side so you can wrap it up later. (*The recipe calls for a spring form pan or soup plate, unfortunately she didn’t have either in the kitchen. She used a large coffee cup instead.)
- Using half of the chevre, press the cheese down in the cup to form a smooth base. You can use the back of a spoon or press it down with your hand.
- If you chose to use store bought pesto, try to get as much liquid out as possible. You can do this by sifting the pesto over the sink.
- Spoon the pesto over the bottom layer of chevre cheese.
- Then place the remaining chevre cheese over the pesto. Be gentle when pressing it down so the pesto doesn’t overflow.
- Wrap up the cheese and pesto layers, still in the cup, and refrigerate for twenty-four hours. Or, if you want to serve it sooner you can place it in the freeze for about thirty minutes.
- If you have chosen to quickly freeze the torte, while the torte is in the freezer, cut the tomatoes into quarters and set aside.
- Chop some fresh basil to use as a garnish on the finished torte.
- When you are ready to serve, carefully pull the wrapped torte out of the cup. Place the torte onto a plate and carefully unwrap.
- If the torte is not shaped to your liking, you can fix it by molding it with your hands.
- Place the tomatoes and basil on top of the torte and serve with Bruschetta with Olive Oil and Herbs.
This is a delicious and easy appetizer. Gourmet Goat and her gourmet gals ate every last bite of the “Blob.”
Book Information: “Goat Cheese” by Maggie Foard, page 64. Publisher: Gibbs Smith.
Photo Credit: Taylor Harkins