Goat Cheese & Pepper Torta Recipe
Recipe Ingredients
1 medium onion, finely chopped
2 tbsp butter
11 oz goat cheese
4 tbsp fresh chives, finely chopped
4 tbsp fresh cilantro, chopped
2 tsp cumin seed
1 tsp sweet paprika
2 garlic cloves, minced
1 dash cayenne pepper
1 salt
1 freshly ground pepper
1 green pepper, chopped
1 red pepper, chopped - (plus top for g
FOR GARNISH
1 lettuce leaves
1 fresh cilantro sprigs
Recipe Preparation
Although this torta is from Provence, its superb taste suggests a
Moroccan influence. Choose a mild to mature chevre, depending on
your taste. If goat cheese isn't to your liking, you can substitute
feta or a mild blue cheese. The crisp texture of the green and red
peppers contrasts delightfully with the smooth spiced cheese.
DIRECTIONS: ========== 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.
* Source: The Herb Companion - June/July 1993 * Typed for you by Karen
Mintzias
Servings: 1
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Foods containing allyl sulfides
( includes garlic, leeks and welsh onion)
The onion and garlic range of vegetables is rich in allyl sulphides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
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