Goat Cheese Torte

This impressive appetizer can be made 2 to 3 days ahead.

Prep: 30 minutes Chill: 4 hrs. to 3 days

From: Country Gardens Fall 2006 Of Food and Friends by Kate Carter Frederick

Ingredients

2 (8oz.) pkgs. cream cheese

8 oz. goat cheese

1/4 cup unsalted butter

 

1 (3oz.) pkg. dried tomatoes (not oil-packed -1 1/2 cups)

3 Tbsp. extra virgin olive oil (actually, you can skip this step and buy the sun dried tomatoes in a jar with oil)

3 cups loosely packed basil leaves

1/2 cup walnut piece, toasted

1/2 cup finely shredded Parmesan cheese

1/3 cup extra virgin olive oil

for garnish: basil leaves, finely shredded Parmesan cheese, and /or chopped toasted walnuts (optional)

Baguette Crisps (see recipe, below) or strong crackers

Directions

    Let cream cheese, goat cheese, and butter stand for 30 minutes at room temperature. In a food processor, combine cream cheese, goat cheese, and butter. Cover and process until smooth and creamy. Transfer to a medium bowl; set aside. Wash processor bowl and blade.

   
    In the food processor, pulse tomatoes until coarsely chopped. (The next part is the the step I skip if I buy the tomatoes with oil.) With processor running add the 3 Tbsp. olive oil in a steady stream until tomatoes are finely chopped and oil is Incorporated. Transfer to a small bowl; set aside. Wash processor bowl and blade.

    In the food processor, pulse basil leaves until coarsely chopped. Add 1/2 cup walnuts and 1/2 cup Parmesan cheese; pulse until incorporated. With processor running, add 1/3 cup olive oil in a steady stream. Mixture should be pasty but not too packed.

    Line a 6-inch spring form pan with 3-inch sides or a 1 1/2 quart souffle dish with plastic wrap, extending plastic wrap over edges of pan or dish.(I use a 5" spring form and a tiny ramekin for my family when I'm taking this to a party.) Spread 3/4 cup of the cheese mixture evenly into the bottom of the pan or dish. Top with half of the basil mixture, spreading evenly. Top with another 3/4 cup of the cheese mixture, spreading evenly. Spread all of the tomato mixture over the cheese mixture; then spread another 3/4 cup of the cheese mixture over tomato mixture. Spread with the remaining basil mixture, and then with remaining cheese mixture.

    Cover and chill for at least 4 hours or up to 3 days. To serve, invert dish onto a serving platter, remove sides and bottom of the spring form pan, or remove souffle dish and remove plastic wrap. Garnish with fresh basil sprigs, additional Parmesan cheese, and/or chopped walnuts, if desired. Serve with Baguette Crisps. Makes 20 appetizer servings.

Baguette Crisps

Ingredients

1 c. extra virgin olive oil

1 Tbsp. minced garlic

2 loaves baguette-style french bread

Directions

In a small bowl, combine 1 cup extra virgin olive oil and 1 tablespoon minced garlic. Cover and let stand to develop flavor, about 30 minutes. Preheat oven to 350 deg. Slice 2 loaves baguette-style French bread diagonally into 1/2 -inch-thick slices. Brush olive oil generously on both sides of slices. Sprinkle lightly with kosher or course salt. Place slices on baking sheets. Bake 10 to 13 minutes or until crisp and golden. Let cool on rack. Store in airtight containers. Makes about 80 slices.