Make Ahead
Goat Cheese “Torta”
- Prep time 45 minutes
- Cook time 2 hours
- Serves a crowd
Author Notes
I first tasted this at one of my parents’ summertime cocktail parties in East Hampton many years ago. It was a creamy kind of a terrine made with goat cheese, sun-dried tomatoes, fresh basil, and pine nuts, and the caterer called it “Torta di Basil.”
This is the perfect hors d’oeuvre: it’s easy to make, elegant and festive in its presentation, and always a crowd pleaser. I never had the chance to ask for the recipe, so I developed my own. I think the mascarpone takes it to another level with its velvety texture and subtle, yet rich flavor. I use spinach pesto in place of one made with fresh basil, so I can make this on short notice at any time of the year, not just in summer.
You can make this a day or two ahead. Store it in the container in the refrigerator until an hour or two before you plan to serve it. —Margot Mustich
Ingredients
-
16 ounces
goat cheese
-
8 ounces
cream cheese
-
4 ounces
mascarpone cheese
-
6 to 8
sun-dried tomatoes soaked in olive oil
-
2 to 4 tablespoons
Spinach Pesto (see my recipe, also on Food52)
-
1 tablespoon
lightly toasted pine nuts for garnish (optional)
Directions
- Put the goat cheese, cream cheese, and mascarpone in the bowl of an electric mixer or a food processor. Beat or process until smooth. Transfer the cheese mixture to another bowl and set aside.
- If using a food processor, clean the blade and the bowl and dry well. Drain the sun-dried tomatoes and process them until you have a rough paste. Reserve.
- Choose a container (a ramekin, bowl, or small loaf pan) that will hold 24 fluid ounces. Brush or wipe the inside of the container lightly with some vegetable oil. Line the container with a large piece of plastic wrap that will cover the entire inside with a few inches of overhang around the top.
- Take about one third of the cheese mixture and press it into the lined container in an even layer.
- Spoon the spinach pesto evenly over the cheese. The amount you’ll need will depend on the surface area you’re trying to cover and the shape of the container you’re using.
- Cover the pesto with a second layer of cheese, using about half of the remaining cheese.
- Spoon the sun-dried tomato paste evenly over the cheese.
- Cover the tomato layer with the remaining cheese. Try to spread the cheese out to the edges of the container to seal the torta in the plastic liner. Fold the plastic wrap over the top of the cheese. Wrap the whole container with another large piece of plastic wrap if necessary to prevent spills or leaks.
- Refrigerate for at least 2 hours and up to 2 days.
- To serve: Anytime up to an hour before serving, remove the wrap from across the top of the container, exposing what will be the bottom of the torta. Cover with a large plate. Flip the whole thing over so that the mold is now sitting upside down on the plate. Lift the mold and peel off the plastic wrap that had been the liner. You should have an attractive unmolded torta with the spinach pesto and the sun-dried tomato layers showing around the edges. Smooth the outside and the top of the torta with a spatula, if necessary. Garnish with lightly toasted pine nuts (optional) and perhaps a few drops of spinach pesto. Serve with sliced French bread or crackers.
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