Chèvre torte
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- Prep Time15 mins
- Total Time15 mins
- Makes12 servings
© Royalty-Free/Masterfile
Ingredients
1 tbsp butter, at room temperature
1/2 cup fine dry bread crumb
2 tbsp chopped walnuts, or hazelnuts
1 1/4 cups goat cheese, about 2 140-g pkgs
250-g pkg light or regular cream cheese
2 small garlic cloves, minced
3 eggs
1/4 tsp salt
1/4 tsp fresh-ground black pepper
2 tbsp chopped fresh basil, chives, tarragon or combination
Instructions
Preheat oven to 350F (180C). Generously coat inside of an 8 1/2-inch (22-cm) springform pan with butter. Whirl crumbs with nuts in a food processor until nuts are finely ground. Turn into butter-coated pan and rotate pan to coat sides up to a height of about 1 inch (2.5 cm). Let remaining crumbs fall to pan bottom. Gently shake pan to level crumbs.
Scraping down sides as needed, whirl cheeses in food processor until blended. Add garlic, eggs, salt, pepper and fresh herbs. Whirl until just combined, again scraping down sides of bowl as necessary. Overprocessing will cause cracks in surface when baking.
Pour cheese mixture over crumbs and spread evenly. Bake in centre of 350F (180C) oven until edges are lightly golden and centre seems firm when pan is lightly shaken, from 35 to 40 minutes. Let cool at least 10 minutes before removing sides and cutting. Serve whole torte warm and topped with our salsa. Torte will keep well, covered and refrigerated, for at least 2 days.
Nutrition (per serving)
Calories 164, Protein 7.1g, Carbohydrates 5g, Fat 12.8g, Fibre 0.1g, Sodium 302mg.
Chef Glenys Morgan of Dubrulle French Culinary Institute in Vancouver uses chevre from the Okanagan Valley or Saltspring Island for this creamy appetizer from The Girls Who Dish: Top Women Chefs Cook Their Best (Whitecap). Basically a savoury cheesecake, this appetizer will have your guests coming back for more. We've modified it slightly and loved it topped with a little of our Mango and sweet red pepper salsa.
Mango and sweet red pepper salsa
Preheat broiler. Cut 3 sweet red peppers and 2 jalapeño peppers in half and seed. Broil on a baking sheet, turning once, until slightly singed on edges, from 15 to 20 minutes. In a medium-size bowl, stir 3 tablespoons (45 mL) lemon juice with 3 tablespoons (45 mL) oil, 1 minced garlic clove and 1/4 teaspoon (1 mL) each of salt and pepper. Peel mango, saving juice, and chop. Stir mango and juice into lemon mixture. Without peeling, coarsely chop broiled sweet peppers and finely chop jalapeño peppers. Stir into mango mixture with 1/4 cup (50 mL) chopped fresh coriander or Italian parsley. Toss until well mixed. Relish will keep well, covered and refrigerated, for up to 2 days. For best flavour, serve at room temperature. Makes 2 cups (500 mL)