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Goat Cheese and Pepper Torta

1 md Onion; finely chopped
2 tb Butter
11 oz Goat cheese
4 tb Fresh chives, finely chopped
4 tb Fresh cilantro, chopped
2 ts Cumin seed
1 ts Sweet paprika
2 Garlic cloves; minced
1 ds Cayenne pepper
Salt
Freshly ground pepper
1 Green pepper; chopped
1 Red pepper; chopped (plus top for garnish)


For Garnish
Lettuce leaves
Fresh cilantro sprigs


Saute the onion in butter until soft. Place all ingredients except peppers and garnishes in a food processor or mixing bowl and blend thoroughly. Line a 3- to 4-cup mold with a double thickness of cheesecloth. Place the red pepper top upside down in the bottom of the mold and sprinkle chopped red and green pepper bits around it. Cover with half the cheese mixture and level the mixture with a spoon. Sprinkle on the remaining pepper bits and add the remaining layer of cheese. Fold the cheesecloth over the top and press it slightly to firm in place. Let the mold set overnight in the refrigerator.

To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with lettuce leaves and fresh cilantro.


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