REC - Susan Hattie's Goat Cheese Torta - RFC Cookbook page 12

rec.food.cooking - cookbook - page 12
Appetizers & Beverages

Susan Hattie's Goat Cheese Torta

Signature dish of the late Susan Hattie Seinsapir. Adapted with
Helpful Assembly Hints, by Charlotte Blackmer. Multiplies well. Can be
made ahead and refrigerated. I often mix the cheeses and garlic
together the night before I assemble the torta. It is a "do ahead"
step and allows the garlic time to develop. Also, it is slightly
easier to form the layers with "less soft" cheese.

10 to 11 ounces (280-315 g) soft goat cheese (softened) 8 ounces
(about 225 g) cream cheese (regular or "less fat", softened) (Susan's
original proportions we 6 oz goat cheese and 4 oz cream cheese) 1
clove or more garlic, chopped fine or crushed 1/2 cup (120 ml) pesto
(approximate amount) 1/2 cup (120 ml) oil-marinated sun-dried
tomatoes (approximate amount).

Mix cheeses together in bowl. Add garlic and mix well. Drain and chop
tomatoes fine. Use paper towels to blot excess. The pesto (especially
if you made it) should be as "dry" as possible, too.

To assemble: Line a medium bowl with plastic wrap or cheesecloth.
(NOTE: the bowl I usually make mine in is about 20 fl. oz/ 600 ml)
capacity - CLB) Put waxed paper or plastic wrap on a counter or
cutting board and form a circle of cheese on it with a spatula. Invert
layer into bowl. Put a layer of tomato or pesto on the cheese. Blot
excess oil. Make another cheese layer and invert into bowl. Put a
layer of pesto or tomato (whichever you didn't use before) on that
layer and cover it with another round of cheese. Keep layering if you
have made multiples of this recipe and have a large bowl.

Wrap and chill for two hours or so. Unwrap and invert on a plate to
serve. Serve with crackers and/or baguette slices. Fresh herbs are
nice as a garnish. Even better the next day if not inhaled the first.

Source: Susan Hattie / Charlotte Blackmer - California USA