No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Goat Cheese Torta

This savory goat cheese torta is courtesy of Chef Ron Suhanosky of Manhattan's Sfoglia restaurant.

  • servings: 10

advertisement

advertisement

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 pounds Homemade Goat Cheese
  • 1 teaspoon coarse salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 cups Mint Pesto
  • 2 cups prepared fig or plum jam
  • Crackers, for serving

Directions

  1. Step 1

    Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add goat cheese, in batches, and beat until well combined and no lumps of butter remain. Season with salt and pepper; beat until well combined.

  3. Step 3

    Divide goat cheese mixture into 3 equal portions. Using an offset spatula, carefully spread one portion of the goat cheese mixture over the bottom of the prepared terrine mold; top with pesto, spreading evenly to cover.

  4. Step 4

    Spread a second portion of goat cheese mixture on top of the pesto and top with jam, spreading evenly to cover. Top with remaining portion of goat cheese mixture; cover with plastic wrap. Transfer to refrigerator and chill until firm. Slice crosswise and serve with crackers.

Source
The Martha Stewart Show, April Spring 2008

advertisement

advertisement

Reviews (13)

  • Gramzy 20 Apr, 2008

    Having lived in Nantucket and visited Sfoglia, I was surprised to hearn that the Owens used to keep their goats at the property that was my family's inn/farm.

  • muffinlady 17 Apr, 2008

    Ladies, Marthat does a great job of exposing us to many interesting and wonderful opportunities...www.dairyconnection.com has a great story and product so check it out and remember you'd never even know if Martha didn't bring it to the table...enjoy the day....I myself can't wait to try making my own cheeses......

  • MSLO_Sara 17 Apr, 2008

    For more information on Rennet-DCI Classic Rennet and MM100 Culture, visit www.dairyconnection.com.

  • golferles 17 Apr, 2008

    Cannot find Mesophillic DVI anywhere, no even on your web site. No one knows what it is or how to use it. Please help.

  • golferles 17 Apr, 2008

    Cannot find Mesophillic DVI anywhere, no even on your web site. No one knows what it is or how to use it. Please help.

  • golferles 17 Apr, 2008

    Cannot find Mesophillic DVI anywhere, no even on your web site. No one knows what it is or how to use it. Please help.

  • catisabelle 17 Apr, 2008

    thanks for revising recipe. since it can be sliced, does that mean it can be turned out onto a plate before slicing?

  • Cynthialeigh 17 Apr, 2008

    I've been making a recipe similar to this with cream cheese and its always a hit at parties, I can't wait to try it with goat cheese. Other flavor combinations work well too, basil pesto and sun dried tomato is really good as well

  • audree 16 Apr, 2008

    There seems to be a duplication of step 3 and the first step has been omitted. We would like to try the recipe but with this error, we can't

  • Maneki 16 Apr, 2008

    Recipe looked interesting But...i. As much as I love Martha, I really needed the picture. 2. Have you priced goat cheese lately. I am not about to make my own adn here it costs abot $5 an ounce, times 36 ounces!

  • Seahorse 16 Apr, 2008

    OK here is where you can purchase the Mesophallic DVI
    WWW, Keeners,com................good luck..........Deb

  • PatBiscottiBaker 16 Apr, 2008

    Martha will not be happy. I watched the show and wanted this recipe. You skipped all of the first step in placement of the layers. Shame on you.

  • teacherny 16 Apr, 2008

    Step 3 is incorrect and needs to be changed!