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Goat Cheese Torta

25

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

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

Directions

  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.

Reviews Add a comment

  • 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.
    Reply
  • 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......
    Reply
  • MSLO_Sara
    17 APR, 2008
    For more information on Rennet-DCI Classic Rennet and MM100 Culture, visit www.dairyconnection.com.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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?
    Reply
  • 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
    Reply
  • 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
    Reply
  • 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!
    Reply