New This Month

Goat Cheese Torta


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

  • Servings: 10

Source: The Martha Stewart Show, April Spring 2008


  • 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 Ron Suhanosky's Mint Pesto
  • 2 cups prepared fig or plum jam
  • Crackers, for serving


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

  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. 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. 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.

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